Here’s a great way to get Hibachi noodles at home with half the cost. With noodles sautéed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil, this is one of the creamiest Asian-inspired noodle dish you’ll find.
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, so it might not be 100% accurate and different hibachi places might have some variations.
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!
How To Make Hibachi Noodles (1 Min Video)
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 wok 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 TO TRY
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Hibachi Noodles
- Total Time: 25 mins
- Yield: 4-6 1x
Description
Here’s a great way to get Hibachi noodles at home with half the cost. With noodles sautéed in butter, garlic, soy sauce, teriyaki sauce, sugar and sesame oil, this is one of the creamiest Asian-inspired noodle dish you’ll find.
Ingredients
- 1 lb. linguine or noodles/pasta 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 (optional for garnish)
Instructions
- Melt the butter over medium-high heat in a wok or skillet.
- Toss in the minced garlic and sauté until fragrant.
- Toss in noodles/pasta and stir to mix.
- Add sugar, soy sauce, teriyaki sauce and toss to combine.
- Season with salt and pepper to taste.
- Remove from heat and drizzle with sesame oil.
- Garnish with sesame seeds (optional) and serve with hibachi steak, hibachi chicken, hibachi shrimp, or hibachi vegetables.
- Enjoy!
Notes
Pair with some homemade Yum Yum sauce.
- Prep Time: 5 mins
- Cook Time: 20 mins
Comments & Reviews
Made this last night but added some matchstick carrots & green onion… TO DIE FOR!!! I began a WFH job which has prompted me to cook often. Although I’m just getting started on my cooking journey I really have learned to love it. This recipe inspired me to do a hibachi night for myself & my partner using your recipes. Your food brings joy to people!!
Let me first say thank you for your comment! It made my week and brought ME joy 🙂 I sat on it for a few days and treasured it because it’s exactly what I aim to do – help feed and make people happy. I’m glad you enjoyed the hibachi at-home experience!
The base here is okay, but I prefer a much sweeter sauce. I find that in the hibachi places that their sauce is sweeter than what this recipe delivers- I followed this, then added quite a bit more sugar to get the taste I was going for. Thank you for the base! In the future I’ll reduce the amount of soy sauce and increase the sugar. Yum!
★★★
If sweet is what you’re looking for, there’s a sweeter and thicker version of standard soy sauce that is regularly used to add both sweetness and color to noodles. It’s called sweet or thick soy sauce and the brand I use is ABC Kecap Manis. Molasses is added to the sauce to give it a wonderful sweetness which also makes it more viscous.
Ok, I have a secret. I’ve been using your hibachi recipes since 2014. We had a hibachi restaurant at Ft Bragg that served noodles. I told my then bf, now husband “oh yeah, I can make those.” 😳 He was so excited to try my version. Long story short, I made this recipe, he loved it and said they were better than Samurai and married me. I’m not sure if it was the noodles that got him to the alter, but it definitely helped! His whole family ravs about them and it is the meal he asks for on his birthday. Hibachi chicken, veggies, noodles and the ginger-carrot iceberg salad. We call it “Samurai” for short. Thank you, Farah, your hibachi series is a meal that I’m now famous for. It’s delicious and you deserve all of the credit!
★★★★★
This has to be one of the best comments I’ve gotten to date hands down. Especially knowing you’ve been sitting on it since 2014! Thanks for making my Sunday morning – I sat on the glow of being someone’s birthday meal for the rest of the day ♡