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hibachi noodles
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5 from 1 vote

Vegan Hibachi Noodles

These vegan hibachi noodles are easy to make and made with simple ingredients. This makes for a perfect quick weeknight dinner.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 -6 servings
Calories: 121kcal
Author: Courtney Hunter

Ingredients

  • 16 oz yakisoba or spaghetti noodles
  • 2 cups edamame

Sauce

  • 2 teaspoon tahini
  • ½ teaspoon chili garlic paste
  • 3 garlic cloves minced
  • 1 teaspoon apple cider vinegar
  • ¼ cup soy sauce then water filled to the ⅓ cup level
  • 1 TB brown sugar
  • ¼ teaspoon black pepper
  • 3 TB vegetable broth
  • 2 teaspoon sesame oil *Optional

Instructions

  • Start with making your noodles. Cook according to package directions, but in the last 5 minutes add the edamame, strain when cooked, and set aside.
  • While the pasta is cooking make your sauce by combining the sauce ingredients and stir.
  • Take a wok or skillet and add your noodles/edamame and sauce. Cook until the sauce is soaked in and feel free to get the noodles a little crispy if you want. You can also have more oil or vegan butter if you want to make them more like the Asian-style restaurants.

Notes

See blog post for recipe Q&A

Nutrition

Serving: 5g | Calories: 121kcal | Carbohydrates: 14g | Protein: 8g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 361mg | Fiber: 3g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg