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
This was absolutely delicious! I will make this again and again, thank you so much for posting it! I found it thru Pinterest. I followed you recipe exactly as posted. Next time, I might think about adding a couple of drops of liquid smoke, just to see if we can get that grilled flavor in there, but as I said, its fantastic as is! Thank you again.. 🙂
Hi Steve in Detroit! 😀 Loooove the nickname! That idea for liquid smoke sounds amazing. I have a bottle sitting around somewhere I was going to use for some wings and never did. I’m still a little intimidated using it cause it sounds like something a mad cook with crazy hair would use in the kitchen before blowing it up! Anyway, I’m a sucker for smoky flavored stuff. I use smoked paprika any chance I can get!
I found this recipe off Pinterest, months ago but never got around to cooking it until now! I love it so much, I could eat this everyday! Thanks so much for your recipe
That’s so great to hear, Julie. I’m glad you found some time to try it out and like it. I’m craving a bowl of this myself now!
This sounds so good. I have some left over pasta that I’ll try this on. One comment and I hope I’m not coming across as anal but what these restaurants call hibachi isn’t that at all. Hibachi is a small Japanese grill using charcoal. The proper term is teppanyaki. It means “steel plate grilling”. Yes, I know all these places call it hibachi and I don’t know how that became. It seems to be a midwest thing as I have never seen it elsewhere. P.S. I’m half Japanese and was born there.
That’s perfectly fine. I just went with the most colloquial term so folks can search for it easier! Hope you enjoy it when you make it 🙂
This recipe is outstanding!!! I had to double everything just for the fact that I added onion,mushrooms & shrimp!!! Delicious!!!
Oh yum, mushrooms and onions! Sounds so delicious! The noodles are a base for which to add whatever proteins you want, like the Hibachi places. So it’s always fun to customize!
These sound delicious and I cant wait to give them a try tonight! I love love love noodles. I have a question about the type of soy sauce to use. There are soooo many choices at our asian grocery stores its hard to know what to pick. Ive have two different ones right now (which taste quite different), one is a superior light soy sauce, the other….. I dont remember. Haha
Either way, super excited to try these!
So my question in that was, does it make a difference which soy sauce is used or are some better than others
(Sorry for the lack of punctuation, my keyboard is on Canada French mode so I lost about 80% of my punctuation keys)
It’ll definitely make a difference what type or brand you use. You’re right, they all taste slightly different. Since I have no idea what brand Hibachi places use, I suggest using one you like the most. Failing that, here’s a great guide on soy sauces and you can try out the Japanese ones!
Just finished dinner where I use your noodle recipe as a side dish. My family loved it and so did I. We will be trying your other recipes since this was such a success. Thanks
Thanks, Janet! I hope you find something else you and your family like. There should be plenty of stuff for all kind of tastes and I add a new recipe every week.
Hey so thank you so much for posting this recipe I use it all the time as a side dish. My only problem is they dry out really quickly. What am I doing wrong? Please help because I love the flavor.
Heya Jennifer! It sounds like you’re cooking it too long on high heat so the sauces evaporate too quickly. You don’t need to simmer the sauces too long. I usually just add the sauces, leave it on the heat for a minute or so while mixing it up, remove from heat and add the sesame oil. Hope this solves the problem!
Farah, thank you, thank you thank you, this is the best recipe I have found on pinterest, I have made these to die for noodles every night for a week and a half, everyone in my family loves them. These are very flavorful and incredibly easy, you are a gift to us home cooks. I look forward to trying more of your fabulous recipie s. Thanks again!!
Oh wow, feeling incredibly warm and fuzzy after reading this. Thank you so much for trying it Jeannette and for your words. I feel so appreciated! I’m so glad you liked this version and sincerely appreciate you coming back to let me know. 🙂
what if i dont have any terakyi?
You can still get away without teriyaki sauce. It just adds a tiny bit more flavor. Most grocery stores have them in the ethnic aisle though!
This is my fave lo mein! I make it all the time… Usually at 3 am during an all nighter. Wish I had a better sense of how to make it spicy without changing the general flavor too much.
Thank you, Jenni! 3 am or no, noodles are good all day, at least for me! Have you tried spicing them up with red pepper flakes? Or you could try some Sriracha too but that would change the flavor a little. Other than red pepper flakes, my best suggestion would be to try some sambal oelek on the side and add as needed. I did see it in the ethnic aisle once at Walmart, so you shouldn’t have too much trouble finding it locally too.
These taste JUST like the ones from our favorite hibachi place! I love these so much, THANK YOU!
I’m so glad! Thanks for letting me know it tasted the same for you, Shannon! 🙂 It’s been a little discouraging hearing some people didn’t think so.
I just made this for supper. I really wanted to like this recipe, but it was lacking in flavor. They did not taste anything like the noodles from the restaurant that I love so much. Maybe I can play around with ingredients.
I’m so sorry it was a disappointment! If you ever do figure out what combination of ingredients work out for you, do let us know? Hopefully it’ll help others 🙂
I have to start off by saying thank you for this recipe. I have a picky eater and he loves this. This is such an easy great tasting dish that is now in our family monthly meal menu. I’ve added teriyaki chicken to it, I’ve also added ginger and siracha for my topping along with green onions. And usually we don’t like reheated noodles for like the next day lunch, but it’s a must to have left overs. Thanks again.
That’s really great to hear. Hibachi noodles vs. picky eater = Noodles win! Teriyaki chicken is just perfect to go along with something like this. But seriously, I’m happy this recipe worked out for you guys 🙂
I just had to stop by and say this recipe is one of my all time favorites. I’ve made it a couple times now and its beautifully simple but delicious. It’s a real hit in my family and that’s rare, as I have three picky boys to feed with a little one on the way!
I do make additions once in a while, like egg or red pepper flakes or sweet chili paste, but I honestly love the flavors just as they are. I find it’s the sesame oil at the end that brings it all together.
Thanks for such a great recipe!
Thank you, Maria. I really appreciate it. 🙂 I intended this recipe as part of a series, first rice, then noodles, then veggies and eventually meats and the mushroom soup, like they serve you at Hibachi places. So the meats are sadly not a part of this recipe. I just haven’t gotten to it yet (need another visit to the restaurant to refresh my memory hehe).
By the way, congratulations for the one on the way!! 🙂
While this looks like it would be very flavorful, given the ingredients, I didn’t find it to be so. It was just an “all right” dish, and most definitely needed more flavor. I added shrimp. After trying the recipe as written, I added a touch of Hoison sauce, then for another meal, I added Hoison plus extra soy and extra sesame oil since I might have been a smidge low on those when I first made it. There are lots of recipes out there for sesame noodles and I think I’ll give them a try next rather than return to this one. 3 stars only: both before and after I added my extra ingredients.
The recipe is mostly for folks that don’t have a lot of Asian style sauces in their pantries, so it sticks to basics and what I’ve seen used in hibachi restaurants. You sound like you have proper sauces at hand so you might enjoy these more authentic recipes for noodles!
Soy sauce noodles:
http://thecookingjar.com/soy-sauce-noodles
Sesame noodles:
http://thecookingjar.com/sesame-noodles