Hibachi Yaki Noodles Recipe
Choice of “beef / chicken / pork belly / tofu / shrimp +$2”. Stir fry japanese style noodles, vegetables topped with Japanese mayo and ginger
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Ingredients
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Proteins (choose one)
Noodles & sauce
Vegetables & aromatics
Toppings
Method
Proteins (prepare & cook)
Prepare protein
Pat your chosen protein dry. If using tofu, press to remove excess moisture and cut into 1/2-inch cubes. If using shrimp, devein and pat dry. Lightly season the protein with 1/4 tsp salt and 1/4 tsp pepper.
Cook protein
Heat 1 tablespoon vegetable oil in a large wok or heavy skillet over high heat until shimmering. Add the protein in a single layer and stir-fry until cooked: shrimp 2-3 minutes until pink and opaque; thin-sliced beef/pork 2-4 minutes until browned but still tender; chicken 4-5 minutes until no longer pink; tofu 3-4 minutes turning to brown all sides. Remove cooked protein to a plate and reserve.
Noodles & sauce
Prep noodles
If using fresh yakisoba or ramen-style noodles, loosen them under warm running water or separate by hand. If using packaged, follow package instructions to cook until just tender, then drain and toss with 1 teaspoon vegetable oil to prevent sticking.
Mix sauce
In a small bowl combine 3 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar and 1 tsp freshly ground black pepper. Stir until sugar dissolves and set aside.
Vegetables & assembly
Aromatics & vegetables
Heat the remaining 1 tablespoon vegetable oil in the wok over high heat. Add the minced garlic and minced ginger and stir-fry 10-15 seconds until fragrant. Add the sliced onion and carrot and stir-fry 1-2 minutes until starting to soften. Add the cabbage and half the sliced green onions and continue stir-frying 1-2 minutes until cabbage wilts but still has slight crunch.
Combine noodles, sauce and protein
Add the prepared noodles to the wok with the vegetables. Pour the sauce evenly over the noodles and toss vigorously with tongs or spatula to coat and heat through, about 1-2 minutes. Add the reserved cooked protein back to the wok and toss another 30-60 seconds to combine and reheat. Taste and adjust seasoning with a splash of soy sauce or a pinch of sugar if needed.
Finishing & toppings
Transfer the yakisoba-style noodles to serving plates. Drizzle Japanese mayo in a thin zig-zag pattern over the top (about 2 tablespoons per serving) or serve mayo on the side if preferred.
Sprinkle pickled ginger (about 2 tsp), toasted sesame seeds, nori flakes and remaining green onions over each plate. Add optional cilantro if using. Serve immediately while hot.