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Hibachi Shrimp Noodles with Yum Yum sauce

Hibachi Shrimp Noodles with Yum Yum Sauce

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Japanese
Servings 4

Equipment

  • Large skillet or wok (a wok is ideal, but any wide-bottomed skillet will work for this hibachi at home recipe)
  • saucepan (for boiling noodles)
  • Mixing bowl (for the Yum Yum sauce)
  • Tongs or spatula

Ingredients
  

For the Hibachi Shrimp Noodles

  • 1 lb large shrimp peeled and deveined
  • 8 oz lo mein noodles or spaghetti as an alternative
  • 2 tbsp sesame oil
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 small onion thinly sliced
  • 1 cup zucchini halved and sliced (a nod to classic hibachi vegetables recipe)
  • 1 cup mushrooms sliced
  • 1/2 cup carrots julienned
  • 1/4 cup soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin or rice vinegar
  • Salt and pepper to taste

For the Yum Yum Sauce

  • 1/2 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp melted butter
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 1 –2 tbsp water to thin

Instructions
 

Cook the noodles

  1. Boil the lo mein noodles according to package directions. Drain, toss with a drizzle of sesame oil to keep them from sticking, and set aside.

Make the Yum Yum sauce

  1. In a bowl, whisk together mayo, ketchup, garlic powder, onion powder, sugar, vinegar, melted butter, and a little water to get your desired consistency. Set aside or refrigerate until ready to serve.

Sauté the veggies

  1. Heat the wok over medium-high heat. Add a tablespoon of sesame oil and toss in the onions, zucchini, carrots, and mushrooms. Sauté until they’re tender but still crisp, about 4–5 minutes. Remove from the pan and set aside.

Cook the shrimp

  1. In the same wok, add a pat of butter. Toss in the shrimp and cook until pink and just opaque, about 2 minutes per side. Season lightly with salt and pepper.

Bring it all together

  1. Add the noodles back into the pan with the shrimp. Pour in soy sauce, oyster sauce, and mirin. Stir-fry everything together until the noodles are glossy and well-coated. Toss the cooked veggies back in and combine thoroughly.

Serve with sauce

  1. Plate up the noodles and shrimp, then drizzle or dollop with the Yum Yum sauce. Serve extra on the side—trust me, everyone will want more.