Hibachi Noodles


 

Begrudgingly I thought about going low carb next week for two reasons. One, my coworker whom I get hot chocolate with every morning at our company’s “Starbucks” announced last week that she’s gaining weight and needs to lay off the daily hot chocolate. Sigh. It’s no fun to drink hot chocolate alone, I tell you. Two, one of my dogs is diabetic and I’m cooking him no carb foods (eggs/egg whites and chicken). What I’ve noticed is that when I’m eating my normal dinner (chock full of carbs, usually), he still begs for food like the days when he used to be able to eat carbs and I used to feed them to him. So now I have to either feed my other dog the leftovers on the sly while my diabetic dog goes hungry or give my diabetic dog a no-carb treat while the other one happily gobbles up my leftovers. You see my conundrum?

So I was looking on Pinterest the other night looking for a noodle recipe for my next food night with my friend Darrah and found this recipe. I’ve never actually had hibachi noodles, though I’ve had hibachi once or twice before. But I love any kind of noodles so I thought for my last hurrah for the weekend I would have myself a huge bowl of noodles. Or two. And some green grapes that I bought this morning before I somewhat committed to low carb.

ingredients.

  • 1 lb linguine or noodles of your choice, cooked al dente
  • 3 T. butter
  • 1 T. garlic, minced
  • 3 T. sugar
  • 4 T. soy sauce
  • 1 T. teriyaki sauce
  • Salt and pepper to taste
  • 1 T. sesame oil (I used hot sesame oil)
  • 1 T. sesame seeds

 directions.

  1. Over medium high heat in a wok, melt the butter. (If you don’t have a wok, as I don’t, do this step in a small pot.) Toss in garlic and saute until fragrant. Toss in noodles and stir to mix. (Again, if you are wok-less, throw the garlic butter into the pot that you used to cook the noodles along with the noodles.)
  2. Add sugar, thin soy sauce, teriyaki sauce and combine. Season with salt pepper, if desired. I didn’t use either. Remove from heat and drizzle in sesame oil, tossing to mix. Dish and serve hot sprinkled with sesame seeds.

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At first I was really excited to eat this dish. Then as I was adding the finishing touches to the dish (the sesame oil), my happiness eroded a bit. The noodles looked kind of blah when all was said and done. Who wants ho-hum noodles? I certainly don’t. But then after I took my noodle pics, I dug in with my chopsticks, which is not an easy feat. I’ve never been great with chopsticks though I can do fine with sushi. It’s noodle or rice dishes that perplex me. Anyway, I dug in with my chopsticks and low and behold, there was nothing ho-hum about this dish. It was amazing. I kept trying to shovel in big bites of the steaming hot pasta as best I could with the chopsticks, anyway. It took me a while to work halfway through the bowl and then I was sniffling either because it’s a bit spicy thanks tot the hot sesame oil I used or I ate too much. My body tends to tell me I overindulged by giving me the sniffles. This pasta dish is spicy, salt and sweet all at the same time. Normally I don’t like “sweet” entrees. Sweet should stick to dessert! But for these noodles I will make an exception.

And the best part? So. Easy. To. Make. Try them. If you like Asian-inspired food you will love these noodles.

Recipe rating: 

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