Go Back
Hibachi noodles
Print Recipe
No ratings yet

Hibachi Noodles


  • 1 pound linguine or yakisoba noodles cooked al dente
  • 3 Tablespoons butter
  • 1 Tablespoon garlic minced
  • 1/2 teaspoon ginger paste or chopped ginger
  • 3 cups vegetables zucchini cut into matchsticks, broccoli florets, cut small, white mushrooms, sliced


  • 2 Tablespoons brown sugar
  • 4 Tablespoons Kikkoman┬« Soy Sauce
  • 1 Tablespoon Kikkoman┬« Teriyaki Marinade & Sauce
  • Salt and pepper to taste


  • 1 tablespoon Kikkoman┬« Sesame Oil
  • 2-3 green onions sliced, or scallions finely chopped


  • Cook noodles al dente, according to package directions, and set aside.
  • In a large wok, over medium high heat melt the butter. Add vegetables, and saute for 2-3 minutes until mushrooms and zucchini are tender. Add garlic and ginger, and saute until fragrant, about a minute.
  • Toss in noodles and stir to mix together.
  • Add sugar, soy sauce, and teriyaki sauce, and toss to combine.
  • Taste and season with salt pepper
  • Remove from heat and drizzle in sesame oil, add fresh scallions, and toss to mix.
  • Enjoy hot