Rich and buttery, Japanese Hibachi Noodles is a stir-fried noodle recipe, where noodles are stir-fried in butter along with a few sauces and brown sugar. Make this easy and quick restaurant-quality recipe at home in under 20 minutes.
About This Recipe
Japanese Hibachi Noodles are rich and buttery Japanese Steak house-style stir-fried noodles that 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 foods are grilled tableside.
This homemade Hibachi noodles recipe is restaurant quality and it 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 cost.
You can easily scale the recipe up or down as per your requirement.
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 are making it at home, a flat pan, large skillet, or a wok works just fine.
So ditch your favorite Japanese restaurant or Hibachi grill and make this noodle dish at home.
Ingredients & Variations
Noodles – Hibachi-style noodles are popularly made using Yakisoba noodles, but you can also use Ramen noodles, Soba noodles, Udon noodles, or any other noodles of your choice.
You can also use linguine pasta as I did.
To make the dish gluten-free, use rice noodles or any other gluten-free noodles.
Sauce Mixture – The sauce for these 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.
If mirin is not available, you can replace it with rice vinegar.
Butter & Oil – This recipe uses a combination of butter and sesame oil. Butter gives a creamy buttery taste and sesame oil gives a very unique Asian flavor to these noodles.
You can replace sesame oil with olive oil if you don’t like the taste of sesame oil.
Others – You will also need onions, fresh ginger, garlic, and sesame seeds.
You can also add some stir-fried chicken or shrimp to this recipe for added protein and make it a complete meal.
Add your favorite vegetables like carrots, celery, mushrooms, etc to make this dish wholesome.
How To Make Hibachi Noodles
Cook the Noodles
Cook 200 grams of dry noodles in salted water as 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 fasten 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 2 tablespoon soy sauce, 1 tablespoon teriyaki sauce, 2 tablespoon brown sugar, and 1 tablespoon mirin in a bowl and set aside.
Stir Fry The Noodles
Heat 3 tablespoon butter and 1 tablespoon sesame oil in a pan over high heat.
Once they are hot, add ¼ cup chopped onions, 2 teaspoon minced ginger, and 2 teaspoon minced garlic and saute for 2-3 minutes until they are lightly browned.
Now add the sauce mixture and cooked noodles to the pan 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 sesame seeds on top and serve immediately.
You can serve any Japanese stir fry or curry along with these noodles for your meal.
These noodles will last in the fridge for about 2 to 3 days when stored in an airtight container.
To reheat, heat a little butter in the pan and add in the noodles. Add 2 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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For The Sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon teriyaki sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin (or rice vinegar)
For The Noodles
- 200 gram dry noodles (or linguine pasta)
- 3 tablespoons butter (salted or unsalted)
- 1 tablespoon sesame 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
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 vegetable 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 pan 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 pan 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.