Garlic Butter Hibachi Noodles

Steps

1. Step 1

   Bring a large pot of salted water to a boil. Cook the noodles until just tender (about 1 minute less than the package says, so they stay springy in the pan). Drain, rinse briefly with cool water to stop the cooking, and toss with a splash of the neutral oil so they don't stick.

   10 min

   • 1 lb lo mein noodles or linguine
   • 1 tsp neutral oil, such as canola
2. Step 2

   While the noodles cook, stir the soy sauce, brown sugar and sesame oil together in a small bowl until the sugar dissolves. Mince the garlic and slice the scallions.

   5 min

   • 5 cloves garlic
   • 3 tbsp soy sauce
   • 2 tbsp brown sugar
   • 1 tsp toasted sesame oil
   • the rest of the scallions
3. Step 3

   Heat the remaining neutral oil in a large skillet or wok over medium-high heat. Add the butter and, once it's melted and foaming, add the garlic and the white parts of the scallions. Cook, stirring, just until fragrant, about 45 seconds — don't let the garlic brown.

   2 min

   • 4 tbsp unsalted butter
   • 5 cloves garlic
   • 2 tsp neutral oil, such as canola
   • 1/3 scallions
4. Step 4

   Add the drained noodles and pour the sauce over them. Toss with tongs to coat, then spread the noodles out and let them sit undisturbed for about 1 minute at a time, tossing between, for about 3 minutes total, until the sauce has tightened into a glossy glaze and the noodles are lightly caramelized in spots.

   3 min

   • 1 lb lo mein noodles or linguine
   • 3 tbsp soy sauce
   • 2 tbsp brown sugar
   • 1 tsp toasted sesame oil
5. Step 5

   Season with black pepper, scatter the scallion greens and the sesame seeds over the top, and serve right away.

   • 2/3 scallions
   • black pepper
   • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026