[This recipe was originally published on in July 2016, updated in July 2017!]
There are some meals I make that are authentic Asian. This is not one of them. This is more like…authentic Asian-American.
It’s a homemade take on the hibachi noodles at restaurants like Kobe. A large group sits around a flat top grill, where a chef flips eggs into their hat, sets onion volcanoes on fire, and makes the food sing pop songs. They also cook noodles, rice, veggies, and some combination of steak, shrimp, chicken, and tofu. Basically it’s a lot of food. It’s all delicious, but the noodles are like crack. I always eat my whole portion, even if it means I’m too full to finish everything else.
The author from whom I adapted this recipe admits that she thinks the secret to those addicting noodles is butter. I probably don’t have to tell you that dairy is not a part of authentic Asian cooking. Then again, I’m an Asian woman whose favorite cuisine is Italian, so make of that what you will.
In keeping with the authentically inauthentic style, this dish also uses wheat pasta. It’s a little more substantial and toothsome than most Asian noodles, although any wheat noodle will work here. And while this is, at base level, a bowl of really good noodles, you can also toss in some veggies or protein to make this a more complete meal.
Hibachi Noodle Bowl Tips
I love these noodles with just the garnishes of green onions and sesame seeds. However, you can easily turn this into a complete meal by adding veggies and/or protein. If you do, just follow some simple stir fry principles:
- Cook protein first, veggies second.
- Don’t crowd the food. Crowded food gets steamed rather than crispy, so cook in small batches if you need to.
- Get creative! Snow peas and mushrooms, tofu or shrimp, anything goes.
This very unusual Wokka Martini. Wokka Saki vodka is exactly what it sounds like–a sake vodka. Contrary to what you might expect, the sake and vodka play quite well together. This martini is a little fruity, a little creamy, and the citrus flavors play well with the soy-teriyaki of the hibachi noodles.
1 pound dry pasta, such as linguine
2 tablespoons butter
1 tablespoon minced garlic
6 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 teaspoon granulated sugar
1 tablespoon sesame oil
2 green onions, sliced
Veggies: Broccoli florets, diced carrots, sliced mushrooms, etc.
Proteins: Small diced chicken, tofu, steak, or shrimp
1 additional tablespoon minced garlic for each item
1 additional tablespoon butter for each item
Boil a large pot of salted water and cook linguine. Drain about a minute before you think they're done.
While the noodles are cooking, whisk together the soy sauce, teriyaki, and sugar.
If using chicken or another protein, melt 1 tablespoon butter in a large pan over medium high. Saute 1 tablespoon minced garlic for a few seconds, then add protein. Stir fry for a few minutes or cooked through. Set aside.
If using veggies, melt 1 tablespoon butter in a large pan over medium high. Saute 1 tablespoon minced garlic for a few seconds, then add veggies. Stir fry, in batches if necessary, for a few minutes until veggies are crisp-tender and have a little color. Set aside.
Melt remaining butter and saute remaining garlic. Add noodles, any proteins and veggies, and sauce.
Toss to combine.
Turn off heat and drizzle in sesame oil. Toss one more time. Serve in bowls topped with green onions and sesame seeds. Consume with chopsticks for 10 bonus points.