Hibachi Noodles
Rich and buttery, Japanese Hibachi Noodles are a stir-fried noodle recipe. The noodles are stir-fried in butter, a few sauces, and brown sugar. This easy and quick restaurant-quality recipe can be made at home in under 20 minutes.
Here are some more Asian noodle recipes that you may like: Kimchi Noodles, Thai Chicken Drunken Noodles, Vegan Pad Thai Noodles, Veg Hakka Noodles, and Chilli Garlic Noodles.
About Japanese Hibachi Noodles
Japanese Hibachi Noodles are rich and buttery, stir-fried noodles made in a Japanese Steak house. They are served on the side with chicken, beef, or veggies.
These are very popular in Japanese steakhouse restaurants like Benihana, Kyoto, and Kobe, where the food is grilled at the tableside. On our last US trip, I visited one of the Steakhouses and had a chance to experience this unique cuisine.
After returning home, I read all I could about Hibachi-style cooking and came up with my own recipes, trusting my taste buds and memory. They turned out pretty good if I can say so.
After trying Hibachi Chicken, Hibachi Fried Rice, and Hibachi Vegetables, these Hibachi-style noodles were the obvious choice.
This homemade Hibachi noodle recipe comes together in under 20 minutes using simple ingredients.
Using my easy recipe, you can now make restaurant-quality Hibachi noodles at home, and that too at a fraction of the cost.
These noodles are traditionally made on a grill-top griddle after cooking meat so that the noodle gets a subtle flavor from the leftover juices and spices from chicken, beef, or seafood. But as we make them at home, a flat pan, large skillet, or wok works fine.
Recipe Tip
Noodles – Hibachi-style noodles are popularly made using Japanese-style wheat noodles like Yakisoba noodles. These noodles are yellowish and have a slightly chewy texture. However, you can also use Ramen noodles, Soba noodles, Udon noodles, or any other kind of noodles of your choice.
You can also use linguine pasta as I did. Angel hair pasta or spaghetti can also be used.
To make the dish gluten-free, use rice noodles or other gluten-free ones.
Sauce Mixture – The sauce for these Japanese noodles is made using soy sauce, teriyaki sauce, brown sugar, and mirin (Japanese cooking wine).
While soy sauce gives these noodles a salty taste followed by an umami sweet taste, teriyaki sauce gives a savory salty-sweet flavor with lots of umami undertone.
Replace soy sauce with coconut aminos or tamari for a gluten-free recipe.
You can replace mirin with rice or white vinegar if it is unavailable.
Butter and Oil – This recipe combines butter and sesame oil. Butter gives these noodles a creamy, buttery taste, and sesame oil adds a unique Asian flavor.
You can replace sesame oil with light olive oil if you don’t like the taste of sesame oil.
Others – You will also need onions, fresh ginger, garlic, and white sesame seeds.
You can add some tofu, beef, chicken, or shrimp to this recipe for added protein and make it a complete meal.
To make this dish wholesome, add your favorite vegetables, such as cabbage, carrots, bean sprouts, celery, mushrooms, bok choy, baby corn, snap peas, etc.
How To Make Hibachi Noodles
Cook The Noodles
Cook 7 oz (200 grams) of dry noodles in salted water per the package directions. Make sure to cook the noodles al dente. If they are overcooked, the final dish will become soggy.
Note – You can cook the noodles in advance to speed up the process. Once cooked, drain the water and toss the cooked noodles in 2 teaspoon vegetable oil to prevent them from sticking to each other. You can refrigerate them in an air-tight container for up to 4 days.
Make The Sauce
Stir together the following ingredients in a bowl and set aside.
- 2 tablespoon soy sauce
- 1 tablespoon teriyaki sauce
- 2 tablespoon brown sugar
- 1 tablespoon mirin
Stir Fry The Noodles
Heat 3 tablespoon butter (salted or unsalted) and 1 tablespoon sesame oil in a wok or a skillet over high heat.
Once they are hot, add the following ingredients and saute for 2-3 minutes until they are lightly browned.
- ¼ cup chopped onions
- 2 teaspoon minced ginger
- 2 teaspoon minced garlic
Now add the sauce mixture and cooked noodles to the skillet and toss to coat the noodles with the sauce.
Add ½ teaspoon salt and ¼ teaspoon ground pepper and toss well.
Check for salt and add more if required.
Sprinkle 2 teaspoon white sesame seeds on top and serve immediately. You can also garnish the noodles with some chopped green onions.
Frequently Asked Questions
My recipe for making these noodles is not spicy; however, the level of spiciness can be adjusted according to personal preference. You can make the dish spicy by adding ingredients like chili paste, sriracha sauce, or red pepper flakes.
Serving Suggestions
Serve Hibachi noodles topped with Yum Yum Sauce or Hibachi Mustard Sauce for a quick and comforting dinner.
If you want to make a full meal, serve these along with Hibachi Chicken and Hibachi Vegetables.
Storage Suggestions
When stored in an airtight container, these delicious noodles will last in the fridge for about 2 to 3 days.
To reheat, heat a little butter in the pan and add the noodles. Add two tablespoons of water and mix it well. Cover and let it heat on low for about 3 to 5 minutes or until nice and warm. Stir them occasionally for even heating.
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Hibachi Noodles Recipe
Equipment
- Wok or Skillet
Ingredients
For The Sauce
- 2 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin (or rice vinegar or white vinegar)
For The Noodles
- 7 ounce dry noodles (200 g, you can use linguine pasta in place of noodles)
- 3 tablespoons butter (salted or unsalted)
- 1 tablespoon sesame oil (or vegetable oil)
- ¼ cup chopped onions
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground pepper
- 2 teaspoons white sesame seeds
Instructions
Cook The Noodles
- Cook the dry noodles in salted water as per the package directions. Cook the noodles al dente. If they are overcooked, the final dish will become soggy.
- Note – You can cook the noodles in advance to fasten the process. Once cooked, drain the water and toss the cooked noodles in 2 teaspoon oil to prevent them from sticking to each other. You can refrigerate them in an air-tight container for upto 4 days.
Make The Sauce
- Stir together soy sauce, teriyaki sauce, brown sugar, and mirin in a bowl and set aside.
Stir Fry The Noodles
- Heat butter and sesame oil in a skillet or a wok over high heat.
- Once they are hot, add onions, ginger, and garlic and saute for 2-3 minutes until they are lightly browned.
- Now add the sauce mixture and cooked noodles to the skillet and toss to coat the noodles with the sauce.
- Add salt and ground pepper and toss well.
- Check for salt and add more if required.
- Sprinkle sesame seeds on top and serve immediately.
So good! This is the second time I made it. This time I doubled the sauce and added some pork. I am looking forward to experimenting with different proteins and veggies.
Good to know Sarah
The ingredients noted in the preparation of the dish includes brown sugar and mirin – not in the list of ingredients in the recipie itself.
Hey Alison, I can see them at my end. Please check one again. Thanks
Love these. I’ve done them 3 times now and gone down well with great compliments each time. Thank you!🫶
Thanks for your feedback Kevin
These noodles taste like restaurant quality. Everyone that tried them, loved them.
Thanks Miranda for your kind feedback
Simple n delicious…n so easy to prepare. Recipe is definitely a keeper.
Thanks K
This was so good! Just like the restaurants. Quick and easy too!
I doubled the sauce recipe and it was amazing! Thanks!
I tried them with tofu shirataki noodles and they were good.
absolutely delicious! I made it two nights in a row.
This is a family favorite! I leave out the sesame seeds and onion, and substitute earth balance “butter” due to a kiddo’s food allergy and everybody loves it!