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hibachi noodles in bowl with chopsticks

The Best Benihana Style Homemade Hibachi Noodles (Gluten free)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

These hibachi noodles are a gluten-free dupe for a restaurant favorite. They’re paleo-friendly, vegan and can easily be made AIP-compliant.


Ingredients

Scale
  • 1/4 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 1 tbsp garlic paste (sub 3 cloves garlic, minced)
  • 1 tbsp coconut sugar
  • 1/3 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 tbsp ghee (sub coconut oil for AIP/vegan)
  • 12 oz gluten-free spaghetti, cooked through (use Jovial Brown-rice for GF, or Jovial cassava pasta for AIP/paleo)
  • 2 tsp sesame seeds (omit for AIP)
  • 1 tbsp green onion, chopped

Instructions

  1. Using a medium bowl, whisk the coconut aminos, garlic paste, apple cider vinegar, coconut sugar, and salt and pepper together. Set aside.
  2. Heat the ghee in a large deep pan over medium heat until melted. Add the cooked spaghetti and top with the sauce mixture. Stir to coat until the pasta is thoroughly coated.
  3. Serve topped with sesame seeds and green onion.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 229
  • Fat: 10.1g
  • Carbohydrates: 36.2g
  • Fiber: 1.5g
  • Protein: 1.5g
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