These quick and easy Hibachi Noodles with Broccoli & Snap Peas are always a family favorite. The noodles are sautéed in butter, garlic, teriyaki sauce and hibachi cooking oil. The top-secret cooking oil used by hibachi chefs is a combination of 4 basic ingredients; sesame oil, olive oil, mirin, and soy sauce. And to balance out all the butter, I add tons of veggies. Life is all about balance, right??
For the Hibachi Cooking Oil:
- 2 tbsp sesame oil
- ¼ cup olive oil
- ½ cup mirin (sweet rice cooking wine)
- ¼ cup soy sauce
For the Hibachi Noodles:
- 1 lb lo mein, spaghetti, or noodle of choice (cooked al dente)
- 1 Tbsp sesame oil
- 1 tbsp vegetable oil
- 12 oz broccoli florets
- 10 oz snap peas
- ½ tsp salt
- 2 tbsp butter
- 5 cloves garlic, minced
- 2 Tbsp teriyaki sauce
- sesame seeds for garnish
Combine the cooking oil ingredients in a small container with a lid or squeeze bottle.
Cook, drain and rinse noodles. Drizzle with 1 tbsp of sesame seed oil. Toss noodles and set aside.
Heat a cast iron skillet or wok on high heat, so it is very hot. Add the oil until shimmering, add the broccoli, snap peas and salt and cook 2-3 minutes, stirring just until the green color pops, and the broccoli and snap peas still have some crunch. Add ¼ cup of hibachi oil, stir to combine and remove from pan and set aside in a bowl.
Wipe the pan and heat it up again. Add ¼ cup of the hibachi cooking oil, butter, and garlic.
Sauté 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.