Ingredients

Hibachi Sauce

• 4 tablespoons dark soy sauce

• 2 tablespoons teriyaki sauce

• 4 tablespoons brown sugar

• 2 tablespoon mirin (or rice vinegar or white vinegar)

• 4 teaspoons minced ginger

• 4 teaspoons minced garlic

Hibachi Noodles

• 16 ounce dry noodles (400 g, you can use linguine pasta in place of noodles)

• 6 tablespoons butter (salted or unsalted)

• 2 tablespoon canola oil 

• 1 teaspoon salt (or to taste)

• 0.5 teaspoon ground pepper

• 4 teaspoons white sesame seeds as garnish at end

Hibachi Veggies

• 1-2 zucchinis sliced

• 1-2 yellow squash sliced

• 1 head of broccoli florets

• 2 carrots sliced

Directions

1. Cook The Noodles

   • Cook the dry noodles in salted water as per the package directions. Cook the noodles al dente. If they are overcooked, the final dish will become soggy.

   • Note – You can cook the noodles in advance to fasten the process. Once cooked, drain the water and toss the cooked noodles in 4 teaspoon vegetable oil to prevent them from sticking to each other. You can refrigerate them in an air-tight container for up to 4 days.

2. Make The Sauce

   • Stir together soy sauce, teriyaki sauce, brown sugar, mirin, garlic and ginger in a bowl and set aside.

3. Stir Fry The Noodles and Veggies

   • Heat canola oil on griddle over high heat.

   • Once griddle is hot, add onions and saute for 2-3 minutes until lightly browned. Add sliced zucchini, squash, broccoli and carrots ( or veggies of your choice to the griddle at this time. Sauté veggies for 4-5 minutes and remove to the cool part of griddle or remove to a dish. Add more canola oil as needed or add hibachi sauce to sauté veggies.

   • Now add cooked noodles to the griddle and heat for 1-2 minutes. Add the sauce and toss to coat the noodles.

   • Add salt and ground pepper to taste and toss well.

   • Sprinkle sesame seeds on top of noodles and serve immediately.