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Make these restaurant-quality vegan Hibachi Noodles at home in just 15 minutes! Noodles are tossed in a garlic and umami-loaded sauce, giving you a deliciously rich and indulgent dinner in no time. After living in Vancouver, Canada and loving everything I ate at the local Japanese steakhouses, I knew I had to recreate all of Make these restaurant-quality vegan Hibachi Noodles at home in just 15 minutes! Noodles are tossed in a garlic and umami-loaded sauce, giving you a deliciously rich and indulgent dinner in no time.
INGREDIENTS
For noodles:
- 1 lb spaghetti or linguini or any noodles, yakisoba, udon, ramen, etc,..
For sauce:
- 2 and ½ tablespoons vegan butter
- 2 and ½ tablespoons, fresh garlic, finely chopped
- 3 to 4 tablespoons teriyaki sauce* (see notes)
- 2 tablespoons Tamari, I use sodium reduced Tamari
- 1 tablespoon dark soy sauce*
- 1 and ½ tablespoons mirin*
- 3 tablespoons brown sugar
- ½ teaspoon ground ginger
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