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Hibachi Noodles

Hibachi Noodles are a savory, buttery dish often served at Japanese steakhouses. Featuring tender noodles stir-fried with garlic, soy sauce, and a hint of sweetness, they’re quick to make at home and pair well with grilled meats, seafood, or vegetables.
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Equipment

  • - Large pot for boiling noodles
  • - Wok or large skillet
  • - Cutting board and knife
  • Measuring cups and spoons
  • - Wooden spoon or spatula

Ingredients
  

  • - 8 oz noodles lo mein, yakisoba, or thick spaghetti
  • - 1 tablespoon vegetable oil
  • - 2 tablespoons unsalted butter
  • - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
  • - 3 tablespoons soy sauce regular or low-sodium
  • - 1 tablespoon sugar or honey
  • - 1 teaspoon sesame oil optional
  • - 1/4 teaspoon black pepper to taste
  • - Optional garnish: sliced green onions sesame seeds

Instructions
 

  • **Cook the noodles** Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions until al dente. Drain and rinse with cool water to stop cooking.
  • **Heat the skillet** In a wok or large skillet over medium-high heat, warm the vegetable oil and melt the butter together.
  • **Sauté garlic** Add the minced garlic and stir-fry for 30 seconds to 1 minute, being careful not to burn it.
  • **Combine noodles with sauce** Reduce heat to medium. Add the cooked noodles to the skillet, tossing to coat them in the garlic butter. Stir in soy sauce, sugar, sesame oil (if using), and black pepper. Mix well so the noodles are evenly coated.
  • **Taste and adjust** Add more soy sauce or sugar to suit your preferences. If desired, sprinkle in green onions or sesame seeds.
  • **Serve** Transfer the hibachi noodles to a serving platter. Enjoy immediately, pairing them with stir-fried vegetables, grilled meats, or seafood.