HIBACHI NOODLES
Hibachi Noodles are an easy-to-make Hibachi dish that's always a family favorite! They're incredibly delicious when cooked to perfection at home! Sear these tasty noodles off using a grill top griddle after cooking your meats so that the noodles pick up that 'just grilled' taste from your hibachi chicken, beef, or seafood!!
Provided by Angela
Time 10m
Number Of Ingredients 13
Steps:
- Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion (if desired).
- Shake container before using to cook hibachi style foods, such as these hibachi noodles, rice, vegetables, chicken, steak, or seafood.
- Cook, drain and rinse noodles. Drizzle with sesame seed oil, then lightly season with a couple turns of your black pepper grinder (or sprinkle with a pinch of ground pepper). Toss noodles and set aside.
- In a wok or large frying pan, bring the wok to medium heat. Add 1/4 cup of the hibachi cooking oil, butter, garlic and ginger.
- Saute the garlic and ginger while the butter melts and until the garlic is tender, about 2-3 minutes. Add the pasta, teriyaki, and mirin. Fry the noodles until they are heated through, turning occasionally, for about 2 minutes.
- Use additional hibachi cooking oil as needed, sprinkle with sesame seeds when serving.
Nutrition Facts : Calories 320 kcal, Carbohydrate 43 g, Protein 6 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 564 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HIBACHI STEAK
Steps:
- Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
- Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
- Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
- In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
- Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
- Top the cooked noodles with the steak and vegetable mixture and serve.
HIBACHI NOODLES & MUSHROOMS & ZUCCHINI
OMG This is the BEST, Will literally make your heart :) It's really similar to Yakisoba Noodles. I did not have any rice vinegar so I used Thai/Ginger Broth and oh my goodness it is heavenly. But you can get the Thai Ginger broth at Wal Mart or any other grocery store, it is so so good... The basil paste can also be found at Wal Wart where the lettuce and fruits are located and it's so good on so many different things adds great flavor..This is SUCH A QUICK AND SIMPLE DISH TO PREPARE!!!! WOULD BE REALLY GOOD TO ADD SHRIMP, CHICKEN OR STEAK :D
Provided by Parkers Mom
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the Noodles for 8 minutes or until tender and rinse several times with cold water and just let the noodles sit in cold water until your ready to saute then drain them.
- Saute the basil, garlic in butter and olive oil for 2 minutes.
- Add mushrooms & Zucchini and drizzle them with 4 tbsp of soy sauce,worcestershire sauce and Gavenders Seasoning saute for about 6 minutes or until your desired tenderness.
- Mix the Sauce until the sugar is dissolved.
- Add drained pasta to veggies, add sauce and stir until well heated.
Nutrition Facts : Calories 424.1, Fat 17.8, SaturatedFat 6.3, Cholesterol 20.4, Sodium 2781.4, Carbohydrate 54.8, Fiber 4.7, Sugar 8.3, Protein 13.9
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