The Best Benihana Style Homemade Hibachi Noodles (Gluten free)
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
- ¼ cup coconut aminos
- 1 tsp apple cider vinegar
- 1 tbsp garlic paste sub 3 cloves garlic, minced
- 1 tbsp coconut sugar
- ⅓ tsp salt
- ¼ 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
- Using a medium bowl, whisk the coconut aminos, garlic paste, apple cider vinegar, coconut sugar, and salt and pepper together. Set aside.
- 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.
- Serve topped with sesame seeds and green onion.
Video
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 36.2g | Protein: 1.5g | Fat: 10.1g | Fiber: 1.5g