Asian-Inspired/ Popular

Hibachi Noodles

Here's a great way to get Hibachi noodles at home with half the cost. Noodles sauteed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil.

After trying out a recipe for Hibachi rice with yum yum sauce, we’ll be continuing the hibachi experience. So today we’re making some Hibachi noodles. Keep in mind, I’m basing this off what my eyes told me after countless Hibachi dinners. It’s one of my favorite parts of the Hibachi experience and after several trips over many years, I’ve come to realize what makes the noodles so addictive and special. The butter. There’s just tons of it. And this makes for the creamiest Asian-inspired noodle dish you can eat.

Here's a great way to get Hibachi noodles at home with half the cost. Noodles sauteed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil.

Bad for you I know. But once in awhile, let’s indulge. Hibachi rice with yum yum sauce was a popular post for me back when the blog was first starting out and I couldn’t figure out why other stuff wasn’t doing as well. Now I get it. People love the food and want to try saving money by making their favorite parts at home. So if the noodles are your favorite part about hibachi, let’s start!

Here's a great way to get Hibachi noodles at home with half the cost. Noodles sauteed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil.

It seems deceptively easy but who knows. I know there’s copious amounts of butter and then some garlic. Then in went the linguine (I’m not sure what noodles they use at your Hibachi place but at Kobe’s Japanese Steakhouse it looks suspiciously like linguine…small in width but not as wide as rice noodles and flat) and some thin, watery black sauce that looks suspiciously like soy sauce but isn’t as salty. Or maybe the saltiness is balanced out by the sugar that follows. I’m beginning to suspect that black sauce is a mixture of some kind; soy sauce and maybe something with teriyaki sauce elements. When someone asked at my table, they said it was Coca-Cola. Uh huh, Back to the cooking: sugar, salt and pepper and more mixing and finally it’s heaped onto everyone’s plate and topped with sesame seeds. And if you want to give it some kick, toss in a few red pepper flakes.

Here's a great way to get Hibachi noodles at home with half the cost. Noodles sauteed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil.

Well that’s my take anyway. If you know any better or if you are/were a Hibachi chef in training and don’t mind divulging the secrets, I’m all ears. Give it to me! For now, this is the best I can do. Since I don’t have those fancy grill thingies they have at hibachi places, I cooked mine in a stir-fry pan big enough to handle the mixing of the noodles. You won’t get the slightly charred and mixed flavor from all food being cooked in one place (rice, meat, noodles) but it works.

Simple. Delicious noodles.

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Here's a great way to get Hibachi noodles at home with half the cost. Noodles sauteed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil.

Hibachi Noodles


  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4

Ingredients

  • 1 lb. linguine or noodles of your choice, cooked al dente
  • 3 tablespoons butter
  • 1 tablespoon garlic, minced
  • 3 tablespoons sugar
  • 4 tablespoons soy sauce
  • 1 tablespoon teriyaki sauce
  • Salt and pepper to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds

Instructions

  1. Over medium high heat in a wok, melt the butter
  2. Toss in garlic and saute until fragrant
  3. Toss in noodles and stir to mix
  4. Add sugar, thin soy sauce, teriyaki sauce and combine
  5. Season with salt pepper
  6. Remove from heat and drizzle in sesame oil, tossing to mix
  7. Dish and serve hot sprinkled with sesame seeds

Notes

Want some hibachi veggies to go with it? Click here for the recipe!

Hibachi noodles nutrition

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103 Comments

  • Reply
    Christine @ Taste of Divine
    July 16, 2014 at 5:04 PM

    Ugh I have a post like that too–one of my very early posts that somehow gets the most views. The pictures in it are so terrible I wince when I look at them.

    And hey, being able to toggle noodles with chopsticks, along with camera/remote sure impresses me!

    • Reply
      The Cooking Jar
      July 17, 2014 at 1:23 PM

      I know right! Some change is in order!

      • Reply
        Sandi
        April 24, 2017 at 9:39 AM

        We loved this recipe! I don’t use butter, but stick margarine (no cholesterol type) worked well. Served it with Mongolian beef. My husband even liked it, and he hates everything.

        • Reply
          The Cooking Jar
          April 25, 2017 at 6:58 PM

          Margarine works too and I’m glad it pleased the hubby!

  • Reply
    Nagi {RecipeTin Eats}
    July 16, 2014 at 11:05 PM

    Cool action pics! And I certainly hope you are using homemade Teriyaki sauce!! If not, give mine a go, promise you will like it (and it is stupidly easy to make. Plus you will have a stash so you can keep making your yum yum sauce).

    I’m making this TONIGHT. I have all the ingredients! This is seriously legendary stuff. YUM YUM YUM!!!

    • Reply
      The Cooking Jar
      July 17, 2014 at 1:24 PM

      Haha, I didn’t feel so cool when I had a noodlesplosion everywhere but thanks Nagi! 🙂

  • Reply
    Muna Kenny
    July 18, 2014 at 12:05 PM

    It was fun reading your post Farah! I guess all food bloggers have a post like that 😉 … The clicks are really good, and the recipe is something I would try for sure, I like when the recipe doesn’t call for many ingredients, and you can enjoy the mild taste of noodles along with other flavors!

    • Reply
      The Cooking Jar
      July 19, 2014 at 2:02 PM

      It’s a pretty simple recipe for noodles which is usually served as part of a multiple course meal; first some soup, then salad, noodles, fried rice with vegetables and meats along with some sauces. I split them all up so people won’t run away seeing 50 ingredients in a recipe!

  • Reply
    Ala
    July 28, 2014 at 9:34 AM

    What we really want to know Farah is, is this post now making its way to the top spot?

    • Reply
      The Cooking Jar
      July 28, 2014 at 12:28 PM

      It’s up there but nowhere near Hibachi rice. But! There’s a new contender in the ring. Idaho Sunrise seems to be beating Hibachi rice every day since it was posted! Bwahaha ^.^

  • Reply
    Rachel
    October 3, 2014 at 12:32 PM

    I made these noodles last night and they were mighty tasty. I came across them on Pinterest and the recipe sounded amazing. My roommate said I can make this any time and multiple times a week. Thank you

    • Reply
      The Cooking Jar
      October 3, 2014 at 2:29 PM

      You are very, very welcome! Thanks for coming back and letting me know how you liked it. I LOVE noodles! It’s comfort food for me. The colder it gets, the more noodles I want 🙂

  • Reply
    Candace Follis
    November 10, 2014 at 11:40 PM

    You just made my day! My daughter and I ate at a Japanese restaurant at the mall this weekend that tasted shockingly like the food they make at the hibachi grills and I was lamenting the fact that I couldn’t make anything close to it at home! Thank you! 🙂 We’ll be trying it this week!

    • Reply
      The Cooking Jar
      November 12, 2014 at 2:12 PM

      I know right? I’ve always wanted the noodles without having to pay the restaurant price! Hope this comes close to what you’re used to!

  • Reply
    Ashley
    November 11, 2014 at 1:17 PM

    I asked a cook at a local hibachi grill and he said that they use I Can’t Believe It’s Not Butter instead of real butter. It’s made with soy, which gives it the sweeter taste. Also, their butter has parsley mixed in. Their teriyaki sauce was homemade, so I don’t know what’s in that; but he swore the butter was what made the difference.

    • Reply
      The Cooking Jar
      November 12, 2014 at 2:14 PM

      Thanks for the info! I actually use that brand to sub butter almost all the time because well, it tastes so good. Didn’t know about the soy content though! Love having people chime in on their experiences. The more info we get, the closer we get to their secret!

  • Reply
    Ivana
    November 30, 2014 at 10:35 PM

    i just made this and it turned out so delicious! I have a few questions tho, what kind of sugar do you use? Is white sugar okay or would you recommend something else? Also do u mix the sugar,soy and teriyaki together and then add it or do you add each one separately?

    • Reply
      The Cooking Jar
      November 30, 2014 at 11:47 PM

      Sure! I use white sugar unless I specifically state otherwise, like brown sugar. As for mixing it, I usually just add it one by one but if you’re worried about not being fast enough for the stir-fry, it’s always good practice to mix it altogether. Thanks for letting me know how you liked it! 🙂

  • Reply
    Dianne
    January 2, 2015 at 6:09 PM

    Love,love,loved this recipe! I used coconut oil instead of butter and added a pinch of crushed chillies.( I couldn’t help myself).Sautéed shrimp in the garlic and coconut oil and put aside until the rest of sauce was made and pasta added. Yumo!

    • Reply
      The Cooking Jar
      January 2, 2015 at 11:26 PM

      Oooh, crushed chilies are a good thing to add. And just seeing them mixed in with the noodles makes them look more authentic, I think!

  • Reply
    Susan
    March 4, 2015 at 7:16 PM

    Could this be done in a regular frying pan? I don’t have a wok. I know bad! 🙂

    • Reply
      The Cooking Jar
      March 4, 2015 at 7:36 PM

      If you have a frying pan big enough, sure! You’ll just be nudging gently to keep it all within the pan instead of tossing like a chef on TV 😉 Less action! But adaptable!

  • Reply
    Kristen
    March 5, 2015 at 1:19 PM

    The hibachi restaurant I worked at in college used udon noodles which do look quite similar to linguine. I can’t wait to try this recipe because the noodles are my favorite part of hibachi.

    • Reply
      The Cooking Jar
      March 6, 2015 at 1:38 PM

      Oh I love udon noodles but they definitely don’t use that at Kobe’s Japanese Steakhouse. So I guess different places use different noodles? But back to udon, love how chewy and fat they are!

  • Reply
    Jasmine
    March 19, 2015 at 4:28 PM

    Oh wow this is really awesome! Thanks for the recipe! <3

    • Reply
      The Cooking Jar
      March 22, 2015 at 3:16 PM

      You are absolutely welcome, Jasmine! <3 Happy eating!

  • Reply
    Jenne
    March 20, 2015 at 10:06 PM

    My one year old found this recipe and shared it to my Facebook while joyfully button mashing my phone. I’m so glad he did. It looks awesome! I know what we’re having for dinner tomorrow night!

    • Reply
      The Cooking Jar
      March 22, 2015 at 3:17 PM

      That totally made my weekend for comments. Happy accidents are great, aren’t they?! I am popular with one year olds! 😉 Enjoy the recipe, Jenne!

  • Reply
    Emily
    April 17, 2015 at 12:54 AM

    Tried this recipe tonight but it seemed like it was missing something big time. 🙁
    Any suggestions?

    • Reply
      The Cooking Jar
      April 17, 2015 at 2:27 AM

      I’m sorry it didn’t work out for you! It’s possible that different chains customize theirs a little so that could be it. I’ve been wracking my brain trying to figure out what other Asian flavors could be missing. Are the hibachi noodles in your area spicier, sweeter, saltier? Failing that, you could try a tablespoon or so of oyster sauce, it’s commonly used in Asian flavors and has a very unique taste.

      • Reply
        Christina
        July 13, 2016 at 1:50 PM

        Do you have any ideas on how to get a sweeter take ? The hibachi places near me make all their sauces and i realized its mostly a sweeter and spicier take rather than a salty one

        • Reply
          The Cooking Jar
          July 16, 2016 at 5:38 PM

          They might use mirin which is slightly sweet. You could try that.

        • Reply
          janie davis
          August 29, 2017 at 12:49 PM

          Try brown sugar and ginger. I use basically the sauce described here but add brown sugar and ginger into the sauce mix. Just a little addition that makes a big difference.

          • The Cooking Jar
            September 2, 2017 at 4:44 PM

            That sounds like some solid advice, Janie!

  • Reply
    Jeanette
    May 31, 2015 at 5:27 PM

    Love this recipe. Only change I made was to add some ginger paste. Yummy!!!

    • Reply
      The Cooking Jar
      June 1, 2015 at 2:48 PM

      Lovely addition, Jeanette! Thanks for stopping by and letting me know 🙂

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