Jesse's Hibachi
Ingredients
Hibachi Sauce
• 4 tablespoons dark soy sauce
• 2 tablespoons teriyaki sauce
• 4 tablespoons brown sugar
• 2 tablespoon mirin (or rice vinegar or white vinegar)
• 4 teaspoons minced ginger
• 4 teaspoons minced garlic
Hibachi Noodles
• 16 ounce dry noodles (400 g, you can use linguine pasta in place of noodles)
• 6 tablespoons butter (salted or unsalted)
• 2 tablespoon canola oil
• 1 teaspoon salt (or to taste)
• 0.5 teaspoon ground pepper
• 4 teaspoons white sesame seeds as garnish at end
Hibachi Veggies
• 1-2 zucchinis sliced
• 1-2 yellow squash sliced
• 1 head of broccoli florets
• 2 carrots sliced
Directions
Cook The Noodles
• Cook the dry noodles in salted water as per the package directions. Cook the noodles al dente. If they are overcooked, the final dish will become soggy.
• Note – You can cook the noodles in advance to fasten the process. Once cooked, drain the water and toss the cooked noodles in 4 teaspoon vegetable oil to prevent them from sticking to each other. You can refrigerate them in an air-tight container for up to 4 days.
Make The Sauce
• Stir together soy sauce, teriyaki sauce, brown sugar, mirin, garlic and ginger in a bowl and set aside.
Stir Fry The Noodles and Veggies
• Heat canola oil on griddle over high heat.
• Once griddle is hot, add onions and saute for 2-3 minutes until lightly browned. Add sliced zucchini, squash, broccoli and carrots ( or veggies of your choice to the griddle at this time. Sauté veggies for 4-5 minutes and remove to the cool part of griddle or remove to a dish. Add more canola oil as needed or add hibachi sauce to sauté veggies.
• Now add cooked noodles to the griddle and heat for 1-2 minutes. Add the sauce and toss to coat the noodles.
• Add salt and ground pepper to taste and toss well.
• Sprinkle sesame seeds on top of noodles and serve immediately.
