Hibachi Noodles with Vegetables (Blackstone or Skillet)

Quick throw-together dinner that tastes straight off the hibachi grill. Light, flavorful, and veggie-packed—perfect for using what you’ve got on hand.

Ingredients

• 1 1/2 lbs fresh soba noodles, soaked in warm water to loosen, drained
• 2 bags shredded coleslaw mix
• 1 large white onion, thinly sliced
• 6 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 6 green onions, chopped (reserve some for garnish)
• 1/4 cup low-sodium soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1/8 cup Shaoxing wine
• 1 tbsp sesame oil
• Avocado oil, for cooking

Instructions

1. Prep the noodles: Soak soba noodles in warm water until loosened, then drain well.
2. Cook the veg: Heat a Blackstone/large skillet over high heat. Add a drizzle of avocado oil, then the coleslaw mix and sliced onion. Stir-fry until just softened.
3. Add aromatics: Stir in garlic and ginger; cook 30–60 seconds until fragrant.
4. Noodles + sauces: Add the soba noodles and toss. Pour in Shaoxing wine, then add oyster sauce, low-sodium soy, and dark soy. Toss to coat evenly.
5. Finish: Drizzle in sesame oil and add most of the chopped green onions. Toss, taste, and adjust seasoning if needed.
6. Transfer to a large bowl and garnish with the remaining green onions. Serve hot with extra soy sauce, sriracha, or yum yum sauce.

Macros

Approximate (6 servings):

• Calories: ~380
• Protein: ~12 g
• Carbs: ~58 g
• Fat: ~12 g

Tip: Make it a full hibachi dinner by topping with quick-seared shrimp, chicken, or steak.