Hibachi Noodles

5 from 10 votes

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.

Hibachi noodles served in a bowl.
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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.

I am in love with Hibachi-style recipes, and 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.

Ingredients and Variations

Hibachi noodles ingredients 1
Hibachi noodles sauce ingredients.

Noodles – Hibachi-style noodles are popularly made using Japanese-style wheat noodles like Yakisoba noodles. These noodles are yellowish in color 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 dark 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 unavailable, you can replace it with rice vinegar or white vinegar.

Butter & Oil – This recipe combines butter and sesame oil. Butter gives a creamy buttery taste, and sesame oil adds a unique Asian flavor to these noodles.

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.

Cooked noodles.

Make The Sauce

Stir together the following ingredients in a bowl and set aside.

  • 2 tablespoon dark soy sauce
  • 1 tablespoon teriyaki sauce
  • 2 tablespoon brown sugar
  • 1 tablespoon mirin
Soy sauce, teriyaki sauce, brown sugar and mirin added to a bowl.
Ready sauce.

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.

Butter and oil added to a pan.

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
Onions, ginger and garlic added to the pan.
Fried until lightly browned.

Now add the sauce mixture and cooked noodles to the skillet and toss to coat the noodles with the sauce.

Sauce and noodles added to the pan.
Mixed well.

Add ½ teaspoon salt and ¼ teaspoon ground pepper and toss well.

Salt and pepper added to the pan.

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.

Ready Hibachi noodles.

Frequently Asked Questions

Are hibachi noodles spicy?

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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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 in under 20 minutes.
5 from 10 votes

Hibachi Noodles Recipe

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 in under 20 minutes.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Servings: 4 people

Equipment

  • Wok or Skillet

Ingredients 

For The Sauce

  • 2 tablespoons dark 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
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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 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 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.

Video

YouTube video

Notes

To make the dish gluten-free, use gluten-free noodles.
Replace soy sauce with coconut aminos or tamari for a gluten-free recipe.
You can add some stir-fried chicken or shrimp to this recipe for added protein.
Add your favorite vegetables, like carrots, celery, mushrooms, etc, to make this dish wholesome.

Nutrition

Calories: 327kcal, Carbohydrates: 46g, Protein: 6g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 1228mg, Potassium: 71mg, Fiber: 1g, Sugar: 8g, Vitamin A: 264IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
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Recipe Rating




5 Comments

  1. 5 stars
    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!