Easy Hibachi Noodles (Dairy-Free, Egg-Free, Nut-Free)
So easy + quick to make, these delicious and flavorful noodles are reminiscent of hibachi noodles. My son with food allergies cannot go to a restaurant and eat hibachi noodles, so I created this simple recipe so he could enjoy hibachi noodles at home. So good when you just want a bowl of comforting noodles; sometimes I serve them with roasted broccoli + teriyaki chicken.
Ingredients
- 1 lb1 lb1 lb Thin Spaghetti, Cooked according to package instructions for al dente
- 6 Tbsp6 Tbsp6 Tbsp Plant Based Butter
- 0.5 cup0.5 cup0.5 cup Teriyaki Sauce, I used a garlic teriyaki marinade/sauce with sesame seeds
- 3 Tbsp3 Tbsp3 Tbsp Soy Sauce
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Garlic, *Minced garlic from jar*
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- While pasta is cooking, melt butter in large, deep-sided nonstick skillet over medium heat.
- Stir in teriyaki sauce, soy sauce, honey and minced garlic; continue stirring occasionally 4-5 minutes.
- Drain pasta; add to skillet with hibachi noodles; toss to coat noodles in sauce. Make sure to completely coat noodles; stir about 2-3 minutes.
- Can serve with your choice of vegetables and protein, or just a bowl of flavorful noodles. Serves 4-6 depending on portion size.
Notes
Lower sodium teriyaki and lower sodium soy sauce can be used. A thicker teriyaki sauce is recommended for this recipe, preferably one with sesame seeds in it. Do not use a thin teriyaki sauce that has the consistency of water. Can make ahead and refrigerate. Delicious served cold too. Can use thin linguine or regular spaghetti too. To make gluten-free, sub your favorite gluten-free pasta.
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