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Hibachi Noodles with Roasted Veggies Image

Hibachi Noodles with Roasted Veggies Recipe

Learn how to make Vegetarian Hibachi Noodles with Roasted Vegetables, a delicious and easy-to-make dish inspired by Japanese hibachi cooking. This recipe features tender noodles stir-fried with a flavorful soy-ginger sauce, accompanied by roasted vegetables like bell peppers, onions, and broccoli. The combination of savory noodles and caramelized veggies creates a satisfying meal that's perfect for vegetarians and hibachi lovers alike. Enjoy the rich flavors and simplicity of this homemade hibachi dish!
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Servings: 5
Course: Main Course, Vegetarian
Cuisine: Asian
Ingredients Method Video

Ingredients
  

Noodles Ingredients
  • Hibachi Noodles with Roasted Veggies Recipe
  • Serves: 4-5
  • Ingredients:
  • 1 lb. linguine dried
  • 4 T unsalted butter
  • 1 T garlic paste
  • 1 T ginger paste
  • 3 T sugar
  • 4 T soy sauce or tamari
  • 3 T teriyaki sauce
  • 2 T rice vinegar
  • 1 T sesame oil
  • 1-2 T sesame seeds optional
  • 3 scallions chopped
Vegetables Ingredients
  • 1 small head broccoli cut into bite sized florets
  • 1 red pepper seeded and cut into ½ inch pieces
  • ½ large onion leave the root end intact, cut into 6 -8 wedges
  • 2 T extra virgin olive oil
  • ¾ tsp. kosher salt
  • ½ tsp. Chinese five spice
  • ¼ tsp. ground black pepper
  • Pinch of red pepper flakes optional
  • Soy sauce or tamari optional
  • Sesame seeds optional

Method
 

Noodles Instructions
  1. In a small mixing bowl, add the sugar, soy, teriyaki sauce, and rice vinegar. Whisk it all together. Set aside
  2. Cook the linguine in salted water (1-2 T kosher salt) just 2 minutes shy of package directions.
  3. While the pasta is cooking, heat a large skillet over medium-high heat and melt the butter. Once melted, add the garlic and ginger and sauté for 1 minute. Add in the sauce mixture and give it all a stir. Now it’s time to add in the pasta (I add directly from the pot, using a spider to transfer). The pasta will finish cooking in the sauce.
  4. Finish by stirring in the sesame oil and top with sesame seeds and scallions. Serve the roasted veggies alongside.
  5. Note: If you need a bit more “sauce”, just use a ladle or two of the pasta water.
Vegetables Instructions
  1. Preheat your oven to 425 degrees.
  2. Line a baking sheet with parchment paper. Add all the veggies to the baking sheet. Drizzle with the olive oi and sprinkle with Chinese five spice, salt and pepper. I give this all a mix to coat the veggies evenly with the oil and spices.
  3. Place the baking sheet on the middle rack of your oven. Roast for 20 minutes or until veggies are nice and browned, turning the veggies halfway through the cooking time. Take out of the oven and drizzle a bit of soy sauce or tamari over the veggies. You could also add a few sesame seeds on top too.
  4. Note: you could easily add some cooked shrimp or chicken for added protein.

Video