Hibachi Noodles

Course: Side Dish

Cuisine: Asian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 330kcal

Author: Lauren

Bring the bold, savory flavors of your favorite Japanese steakhouse straight to your kitchen with these easy Hibachi Noodles! Tossed in a rich, buttery soy-garlic sauce with just a hint of sweetness, these noodles are quick, crave-worthy, and incredibly versatile.

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Ingredients

8 oz. linguine pasta
3 Tbsp salted butter (42g)
2 garlic cloves minced
2 Tbsp low-sodium soy sauce (30g)
2 Tbsp hoisin sauce (39g)
Salt and pepper to taste
1 tsp sesame oil (5g)
1 Tbsp white sesame seeds

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, as per the package directions, about 9-10 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, then add to a bowl (or return it to the pot) and toss with the reserved pasta water.
Add butter and garlic to a wok or skillet. Heat over medium-high heat. Once butter has mostly melted, add the cooked noodles and toss to coat.
Add the soy sauce and hoisin sauce; continue to toss noodles until evenly coated.
Remove from heat. Season with salt and pepper to taste. Drizzle sesame oil over top and sprinkle with sesame seeds.
Serve with hibachi chicken or steak or as is, and enjoy!

Notes

Store leftover noodles in an airtight container in the fridge for 3-4 days.

To reheat, sprinkle a few drops of water on top or cover with a damp paper towel and reheat in the microwave for 1-2 minutes, or until heated through.

Nutrition