Day Two Hundred Ninety-Seven

Remember eating out? Safely?

THAT WAS FUN.

We'll do it again eventually, but in the meantime I'm dreaming of Japanese Hibachi and sitting at a table with strangers and hahahahaha...sob.

Here's a recipe for Hibachi-style noodles. They turn out REALLY good and don't come with a side of global pandemic. Enjoy!

Japanese Hibachi Style Noodles (On the Cheap)

1/2 box spaghetti, cooked according to package directions
2 tablespoons butter
2 tablespoons sesame oil
2 cloves minced garlic
2 tablespoons rice vinegar
1 tablespoon sesame seeds (check the spice aisle -- they're buried with the small bottles of spices)
Soy sauce to taste

1. Cook the spaghetti. I know I told you to do that in the ingredients list, but I'm just making sure we're clear. Cook it, drain it, blah, blah, blah.

2. Toss the butter in the largest skillet you own. Heat it over medium high heat until it starts to melt then throw in the spaghetti. Toss in the sesame oil, garlic, and rice vinegar while you're at it.

3. Flip and stir those noodles every few seconds to prevent burning. Cook them for about 5 minutes, then add the soy sauce and sesame seeds. By the way, I end up using about 1/4 cup of soy sauce, but you may want to use more. I currently am in sodium avoidance mode.

4. That's it. Seriously. Kind of crazy how easy they are, right?

(FYI--the vegetables and tofu are also fried in a pan with the same ingredients. Just leave the sesame seeds out that time.)