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 (vegetarian).
Here are some more Asian noodles recipes that you may like – Kimchi Noodles, Drunken Noodles, Pad Thai Noodles, Hakka Noodles, and Chilli Garlic Noodles.
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About Japanese Hibachi Noodles
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.
I am in love with Hibachi-style recipes and after trying my hands on Hibachi Chicken, Hibachi Fried Rice, and Hibachi Vegetables, these Hibachi-style noodles were the obvious choice.
This homemade Hibachi noodle 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 the 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 your own Hibachi noodles dish at home.
Ingredients & Variations
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. But 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 any other gluten-free noodles.
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 not available, you can replace it with rice vinegar or white 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 white sesame seeds.
You can also add some tofu, beef, chicken, or shrimp to this recipe for added protein and make it a complete meal.
Add your favorite vegetables like cabbage, carrots, bean sprouts, celery, mushrooms, bok choy, baby corn, snap peas, etc to make this dish wholesome.
How To Make Hibachi Noodles
Cook The Noodles
Cook 7 oz (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 dark 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 (salted or unsalted) and 1 tablespoon sesame oil in a wok or a skillet 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 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 to make these noodles is not spicy however, the level of spiciness can be adjusted according to personal preference. By adding ingredients like chili paste, sriracha sauce, or red pepper flakes, you can make the dish spicy.
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.
You can serve any Japanese stir fry or curry along with these noodles for your meal.
Storage Suggestions
These delicious 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 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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Recipe Card
Best Homemade Japanese Hibachi Noodles Recipe
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
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.
Amy
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!
Lisa Munson
absolutely delicious! I made it two nights in a row.
Kerry
I tried them with tofu shirataki noodles and they were good.