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.
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!
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.
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.
More Hibachi Recipes
Hibachi Noodles
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 1x
Print Recipe
Pin RecipeIngredients
- 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
- Over medium high heat in a wok, melt the butter
- Toss in garlic and saute until fragrant
- Toss in noodles and stir to mix
- Add sugar, thin soy sauce, teriyaki sauce and combine
- Season with salt pepper
- Remove from heat and drizzle in sesame oil, tossing to mix
- Dish and serve hot sprinkled with sesame seeds
Notes
Want some hibachi veggies to go with it? Click here for the recipe!
129 Comments
Christine @ Taste of Divine
July 16, 2014 at 5:04 PMUgh 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!
The Cooking Jar
July 17, 2014 at 1:23 PMI know right! Some change is in order!
Sandi
April 24, 2017 at 9:39 AMWe 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.
★★★★★
The Cooking Jar
April 25, 2017 at 6:58 PMMargarine works too and I’m glad it pleased the hubby!
Nagi {RecipeTin Eats}
July 16, 2014 at 11:05 PMCool 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!!!
★★★★★
The Cooking Jar
July 17, 2014 at 1:24 PMHaha, I didn’t feel so cool when I had a noodlesplosion everywhere but thanks Nagi! 🙂
Muna Kenny
July 18, 2014 at 12:05 PMIt 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!
★★★★★
The Cooking Jar
July 19, 2014 at 2:02 PMIt’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!
Ala
July 28, 2014 at 9:34 AMWhat we really want to know Farah is, is this post now making its way to the top spot?
The Cooking Jar
July 28, 2014 at 12:28 PMIt’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 ^.^
Rachel
October 3, 2014 at 12:32 PMI 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
The Cooking Jar
October 3, 2014 at 2:29 PMYou 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 🙂
Tonya
July 27, 2019 at 1:35 PMDo you cook the noodles first
★★★★★
The Cooking Jar
August 12, 2019 at 10:46 AMYes you do. Cook the noodles of your choice until al dente.
Candace Follis
November 10, 2014 at 11:40 PMYou 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!
The Cooking Jar
November 12, 2014 at 2:12 PMI 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!
Ashley
November 11, 2014 at 1:17 PMI 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.
The Cooking Jar
November 12, 2014 at 2:14 PMThanks 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!
Ivana
November 30, 2014 at 10:35 PMi 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?
★★★★★
The Cooking Jar
November 30, 2014 at 11:47 PMSure! 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! 🙂
Lori
July 10, 2019 at 8:28 PMI used light brown sugar because I did not have white sugar and it turned out well
Dianne
January 2, 2015 at 6:09 PMLove,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!
★★★★★
The Cooking Jar
January 2, 2015 at 11:26 PMOooh, crushed chilies are a good thing to add. And just seeing them mixed in with the noodles makes them look more authentic, I think!
Susan
March 4, 2015 at 7:16 PMCould this be done in a regular frying pan? I don’t have a wok. I know bad! 🙂
The Cooking Jar
March 4, 2015 at 7:36 PMIf 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!
Kristen
March 5, 2015 at 1:19 PMThe 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.
The Cooking Jar
March 6, 2015 at 1:38 PMOh 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!
Jasmine
March 19, 2015 at 4:28 PMOh wow this is really awesome! Thanks for the recipe! <3
The Cooking Jar
March 22, 2015 at 3:16 PMYou are absolutely welcome, Jasmine! <3 Happy eating!
Jenne
March 20, 2015 at 10:06 PMMy 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!
The Cooking Jar
March 22, 2015 at 3:17 PMThat totally made my weekend for comments. Happy accidents are great, aren’t they?! I am popular with one year olds! 😉 Enjoy the recipe, Jenne!
Emily
April 17, 2015 at 12:54 AMTried this recipe tonight but it seemed like it was missing something big time. 🙁
Any suggestions?
The Cooking Jar
April 17, 2015 at 2:27 AMI’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.
Christina
July 13, 2016 at 1:50 PMDo 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
★★★
The Cooking Jar
July 16, 2016 at 5:38 PMThey might use mirin which is slightly sweet. You could try that.
janie davis
August 29, 2017 at 12:49 PMTry 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 PMThat sounds like some solid advice, Janie!
Jeanette
May 31, 2015 at 5:27 PMLove this recipe. Only change I made was to add some ginger paste. Yummy!!!
★★★★★
The Cooking Jar
June 1, 2015 at 2:48 PMLovely addition, Jeanette! Thanks for stopping by and letting me know 🙂