Ingredients:

  • 1 lb Lo Mein noodles or thick Yakisoba noodles
  • 2 tbsp toasted sesame oil
  • 3 tbsp unsalted butter, cold and cubed
  • 3 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp teriyaki sauce
  • 1 tbsp granulated sugar
  • 1/2 tsp freshly cracked black pepper
  • 1 lb chicken breast, thinly sliced (optional)
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, slivered

Instructions:

  1. Boil noodles in salted water for 1 minute less than package instructions. Drain and rinse with cold water, then toss with 1 tablespoon of sesame oil to prevent sticking.
  2. Heat a large skillet, wok, or griddle over high heat until smoking. Add remaining oil and spread noodles in an even layer. Sear without moving for 2-3 mins to develop a golden, crispy edges.
  3. Push noodles to the side and drop in 3 cloves minced garlic. Cook 30 seconds until fragrant but not browned.
  4. Pour in 1/4 cup soy sauce, 2 tbsp teriyaki sauce, 1 tbsp sugar, and 1/2 tsp black pepper. Toss 1 min until the liquid bubbles and starts to coat the noodles.
  5. Add 3 tbsp cold, cubed butter to the center of the pan. Stir vigorously until the butter melts and creates a glossy, thick glaze.
  6. Remove from heat immediately and top with 2 tbsp toasted sesame seeds and 3 stalks slivered green onions. Serve while steaming and glossy.