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Hibachi Noodles

Hibachi Noodles
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Garnish with sesame seeds and chopped green onions. Replace butter with peanut butter for a fun twist!
Yields:8 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients except water to the freezer bag.  
  3. Carefully remove as much air as possible, seal, and freeze for up to three months. 

To Cook on Stovetop

  1. Heat a large skillet over medium high heat.
  2. Add the contents of the freezer bag to the skillet along with water and bring to a boil.  
  3. Reduce the heat to simmer. Cook, covered, stirring frequently until the pasta is al dente, about 10 minutes. 

To Cook in Instant Pot

  1. Add the contents of the bag to the Instant Pot. Add water.
  2. Pressure cook 5 minutes.
  3. Quick release.
  4. Open pot and stir noodles, allowing sauce to thicken and noodles to absorb the liquid.

Nutritional info available soon.

One Comment

  • eva arita says:

    This was very gelatinous, as I made it with brown rice noodles to avoid the gluten, in the I.P. The sauce was excellent. Loved the flavour. Could see this being excellent with shitake mushrooms, and adding the sauce separately with a different noodle.

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