Hibachi Noodles
Ingredients
- 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
Sauce
- 2 Tablespoons brown sugar
- 4 Tablespoons Kikkoman® Soy Sauce
- 1 Tablespoon Kikkoman® Teriyaki Marinade & Sauce
- Salt and pepper to taste
Garnish
- 1 tablespoon Kikkoman® Sesame Oil
- 2-3 green onions sliced, or scallions finely chopped
Instructions
- 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