Hibachi noodles
The garlic butter noodles from the Japanese steakhouse griddle, tossed with sweet soy, browned mushrooms, zucchini and onions.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.28 a serving
- 410 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 oz lo mein noodles
- 1 tsp sesame oil
- 2 tbsp teriyaki sauce
- 1 yellow onion, sliced
- 1 zucchini, cut into half-moons
- 8 oz baby bella mushrooms, sliced
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup bean sprouts
- 2 stalks green onions, sliced
- 1 tsp sesame seeds (optional)
From your pantry
- 3 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp vegetable oil
Each serving has about 410 calories, 13 g protein, 55 g carbs and 16 g fat, and costs about $2.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No zucchini? Yellow squash works.
- No baby bella mushrooms? White mushrooms work.
- No butter? Ghee works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water over high heat. Cook the noodles as the package says, and with the sesame oil.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heatTimer: 3 min
Stir the soy sauce, teriyaki sauce and brown sugar together.
Heat the oil in a large over medium-high heat. Add the onion, zucchini and mushrooms and cook, stirring now and then, 6 to 7 minutes, until the mushrooms are .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 6 min 30 sec
Push the vegetables to the sides, add the butter and garlic to the middle and stir 30 seconds, until the butter foams and smells garlicky.
Medium-high heat
Dolly’s tip: Garlic butter is the whole hibachi flavor. Don’t let the garlic brown past golden.Add the noodles and sauce and with tongs 2 minutes, until glossy. Toss in the bean sprouts for 30 seconds.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium-high heatTimer: 2 min 30 sec
Food safety: If you’re pregnant, or cooking for small children or older people, cook the bean sprouts until steaming hot or leave them out. Raw and lightly cooked sprouts carry a small risk that rinsing doesn’t remove.
Serve topped with the green onions and sesame seeds.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
