Hibachi Garlic Butter Noodles
Linguine tossed with garlic butter, soy sauce, and toasted sesame oil in one hot skillet.
Equipment
- Large pot
- Large skillet or wok
- Tongs
Ingredients
Main Ingredients
- 12 oz linguine dry
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tbsp granulated sugar
- 3 tbsp low sodium soy sauce
- 1 tbsp low sodium teriyaki sauce
- ¼ tsp black pepper
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds for garnish
- 1 tsp salt for the pasta water
Instructions
Cooking
- Boil the pasta. Cook the linguine in salted water 8 to 9 minutes until just tender, then drain.
- Bloom the garlic. Melt the butter in a hot skillet and stir in the garlic for 30 to 45 seconds until fragrant.
- Coat the noodles. Toss in the pasta, sugar, soy sauce, teriyaki, and pepper for 1 to 2 minutes until glossy.
- Finish and serve. Off the heat, add the sesame oil and seeds, toss, and serve hot.
Notes
Substitutions: Use spaghetti or lo mein noodles. Swap tamari for soy sauce if you need to avoid wheat.
Tips: Drain the pasta slightly early and keep the pan hot so the noodles stay slippery and lightly seared.
Storage: Refrigerate up to 3 days in an airtight container. Reheat in a skillet with a splash of water.