In a bowl, combine the lamb chops and teriyaki sauce. Allow them to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

In a large pot of boiling salted water, cook the hibachi noodles according to package instructions. Drain and set aside.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the cooked hibachi noodles. Toss to coat the noodles in the garlic butter.

Stir the cooked shrimp back into the skillet with the noodles. Toss in the chopped green onions and sesame seeds. Cook for an additional 1-2 minutes to heat through.

In a separate grill pan or skillet, heat a bit of oil over medium-high heat. Remove the lamb chops from the marinade, allowing excess marinade to drip off. Sear the lamb chops for about 3-4 minutes on each side for medium-rare, or longer depending on your preferred doneness.

Plate the garlic butter shrimp hibachi noodles alongside the teriyaki lamb chops. Garnish with additional sesame seeds and green onions if desired.