Description
Make these restaurant-quality vegan Hibachi Noodles at home in just 15 minutes! Noodles are tossed in a garlic and umami-loaded sauce, giving you a deliciously rich and indulgent dinner in no time.
Ingredients
For noodles:
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1 lb spaghetti or linguini or any noodles, yakisoba, udon, ramen, etc,..
For sauce:
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2 and 1/2 tablespoons vegan butter
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2 and 1/2 tablespoons, fresh garlic, finely chopped
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3 to 4 tablespoons teriyaki sauce* (see notes)
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2 tablespoons Tamari, I use sodium reduced Tamari
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1 tablespoon dark soy sauce*
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1 and 1/2 tablespoons mirin*
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3 tablespoons brown sugar
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1/2 teaspoon ground ginger
Optional for serving:
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Toasted Sesame seeds
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Drizzle of toasted sesame oil
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Diced green onions
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Squeeze of lemon
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Pinch of salt and white or black pepper
Instructions
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Noodles: Cook pasta according to directions in a large pot. Add a drizzle of oil and a good pinch of salt to boiling cooking water. Cook noodles in plenty of water to avoid gummy starchy noodles. Drain and add back to the pot off the heat, or a serving bowl, set aside.
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Sauce: While noodles are cooking, add butter and Garlic to a small microwave safe bowl. Cook for 1 minute or so. Then stir in the rest of the sauce ingredients. Sauce is made!
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Assemble: Pour sauce over hot cooked noodles, toss to combine
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Enjoy: Serve immediately and enjoy with any of the optional toppings mentioned above. (I personally prefer mine straight up and without sesame oil but that's just me) For photos, tips, suggestions and more see above post.
Alternatively you could fry the butter and garlic in a large non-stick pan then toss in noodles and sauce and serve (I much prefer the flavor of 1st cooking method- as garlic is infused into the sauce).
Notes
- Teriyaki sauce: if not using my homemade sauce then I usually use San-j teriyaki stir fry & marinade, add to taste.
- Mirin: I use Eden Brand (rice cooking Wine)
- Dark Soy sauce: is richer, thicker, darker, slightly sweeter than regular soy sauce, will give noodles a darker color. Feel free to add more Tamari instead.
- Feel free to make extra sauce to bring to the table for drizzling on everything!!
- Store: Leftovers will keep in a sealed container in the fridge for 3-4 days. Sauce keeps longer if stored separately. Can make ahead of time and assemble when needed too! Just heat everything up and toss together.
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Mains,
- Method: stovetop
- Cuisine: Japanese
Keywords: hibachi noodles, Japanese steakhouse noodles