Finely mince the garlic and chop the scallions - separate the green and white parts.
Prepare the sauce in a separate bowl.
Boil the noodles to al dente by following the package instructions, about 1-2 minutes shy of the recommended cooking time.
In a 12-inch large saute pan, melt the butter over medium heat. Add the white scallion parts and garlic, and saute for 2 minutes with a pinch of salt. Take care not to burn the garlic.
Add the sauce and stir to incorporate with the butter, about 15 seconds. If you are still waiting for the noodles to get boiled, you can turn off the heat so that the sauce doesn’t get over-reduced.
Reserve ¼ cup of noodle water and drain the noodles. Add the noodles to the pan with Takii mushroom seasoning or salt. Toss to combine over medium heat for 1 minute. If the noodles turn a bit dry, add the reserved noodle water. You should see the sauce turn thicker and the noodles are glossy.
To serve, transfer the noodles onto a large serving plate. Garnish with green scallion parts, white pepper, sesame seeds, and oil. Serve immediately.
Notes
Takii shiitake mushroom seasoning adds depth to the dish. You can use it in combination with salt or to replace salt. Not all mushroom seasonings taste the same. Takii’s flavor aligns with Asian food the best.
In hibachi restaurants, the “salt” shaker the chefs use is a combination of salt, white pepper, and msg.
If you don’t have teriyaki sauce, you can use a tab bit more coconut aminos. Taste and adjust.
You can also use soy sauce but please combine the sauce with a touch of sugar to taste.
Types of noodles used in restaurants: Hibachi restaurants use yakisoba noodles or lo mein noodles. They are long and round shape noodles - thinner than udon noodles; thicker than soba noodles.
At home, you can use any types of noodles you prefer - spaghetti, angel hair pasta, chow mein, Chinese egg noodles, or rice noodles. I use gluten-free spaghetti noodles in the recipe.