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
Love this recipe. Only change I made was to add some ginger paste. Yummy!!!
Lovely addition, Jeanette! Thanks for stopping by and letting me know 🙂
Tried this recipe tonight but it seemed like it was missing something big time. 🙁
Any suggestions?
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.
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
They might use mirin which is slightly sweet. You could try that.
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.
That sounds like some solid advice, Janie!
Try making your own Teriyaki with Mirin. It’s a little sweeter and it’s soooo easy to make! Equal parts low sodium soy and mirin, a couple tablespoons of sugar boil for a couple of minutes and boom – best sauce ever!
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!
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!
Oh wow this is really awesome! Thanks for the recipe! <3
You are absolutely welcome, Jasmine! <3 Happy eating!
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.
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!
Could this be done in a regular frying pan? I don’t have a wok. I know bad! 🙂
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!
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!
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!
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?
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! 🙂
I used light brown sugar because I did not have white sugar and it turned out well
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.
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!
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!
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!
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
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 🙂
Do you cook the noodles first
Yes you do. Cook the noodles of your choice until al dente.
What we really want to know Farah is, is this post now making its way to the top spot?
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 ^.^
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!
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!
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!!!
Haha, I didn’t feel so cool when I had a noodlesplosion everywhere but thanks Nagi! 🙂
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!
I know right! Some change is in order!
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.
Margarine works too and I’m glad it pleased the hubby!