Bring a large pot of salted water to a boil, cook the egg noodles according to package directions until just tender, drain, rinse briefly with cold water, toss with 1 tablespoon vegetable oil, and set aside to cool.

In a small bowl, whisk together soy sauce, sesame oil, mirin (or honey), and white pepper; set the sauce near the stove.

Pre-heat a large flat griddle or cast-iron skillet over medium-high heat for 2 minutes until lightly smoking.

Add 1 tablespoon butter and 1 tablespoon vegetable oil to the hot griddle, spread the chosen protein in a single layer, and sear for 3–4 minutes, turning occasionally, until cooked through; push to one side.

Add 1 tablespoon butter to the cleared side, pour in the beaten eggs, and scramble for about 1 minute until softly set; chop into small curds and combine with the cooked protein.

Melt the remaining 2 tablespoons butter on the griddle, add the mixed vegetables, and stir-fry for 4–5 minutes until crisp-tender and slightly charred; add minced garlic during the final minute.

Spread the cooled noodles on the open side of the griddle, pour the prepared sauce evenly over them, and let sit for 30 seconds to absorb heat.

Using spatulas, toss noodles, vegetables, and protein together for about 2 minutes, stirring constantly until everything is evenly coated and the noodles develop light crispy edges.

Taste and season with salt if needed, then immediately transfer the hibachi noodles to serving bowls.

Garnish with chopped green onions and sesame seeds, and serve piping hot.