These easy to make restaurant quality Hibachi Noodles are always a family favorite! Sear these tasty noodles off using a grill top griddle after cooking your meats so that the noodles pick up that 'just grilled' taste from your hibachi chicken, beef, or seafood!!
1lbyakisoba, lo mein or angel hair pasta(cooked al dente)
1tablespoonsesame seed oil
fresh ground black pepper
1tablespoonmirin(or 2 tablespoon sugar)
sesame seeds(optional, garnish)
Hibachi Cooking Oil
Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion (if desired).
Shake container before using to cook hibachi style foods, such as these hibachi noodles, rice, vegetables, chicken, steak, or seafood.
Cook, drain and rinse noodles. Drizzle with sesame seed oil, then lightly season with a couple turns of your black pepper grinder (or sprinkle with a pinch of ground pepper). Toss noodles and set aside.
In a wok or large frying pan, bring the wok to medium heat. Add ¼ cup of the hibachi cooking oil, butter, garlic and ginger.
Saute the garlic and ginger while the butter melts and until the garlic is tender, about 2-3 minutes. Add the pasta, teriyaki, and mirin. Fry the noodles until they are heated through, turning occasionally, for about 2 minutes.
Use additional hibachi cooking oil as needed, sprinkle with sesame seeds when serving.