Asian-Inspired/ Popular

Hibachi 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.

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.

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

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!

Want your favorite Japanese steakhouse hibachi vegetables at home? Cook up this quick and easy 20 minute recipe!

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.

 

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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 1x
Scale

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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124 Comments

  • Reply
    Anne
    June 1, 2015 at 2:53 PM

    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.

  • Reply
    Maria Ruiz
    June 8, 2015 at 7:07 PM

    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!

    • Reply
      The Cooking Jar
      June 9, 2015 at 8:18 PM

      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!! 🙂

  • Reply
    Jessica
    July 13, 2015 at 7:41 PM

    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.

    • Reply
      The Cooking Jar
      July 13, 2015 at 10:08 PM

      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 🙂

  • Reply
    Amanda
    August 16, 2015 at 6:26 PM

    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.

    • Reply
      The Cooking Jar
      August 16, 2015 at 7:32 PM

      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 🙂

  • Reply
    Shannon
    September 13, 2015 at 3:16 PM

    These taste JUST like the ones from our favorite hibachi place! I love these so much, THANK YOU!

    • Reply
      The Cooking Jar
      September 14, 2015 at 4:22 PM

      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.

  • Reply
    Jenni Smithberger
    September 23, 2015 at 3:04 AM

    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.

    • Reply
      The Cooking Jar
      September 23, 2015 at 1:46 PM

      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.

  • Reply
    andrea remke
    October 12, 2015 at 6:05 PM

    what if i dont have any terakyi?

    • Reply
      The Cooking Jar
      October 15, 2015 at 8:56 PM

      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!

  • Reply
    JEANNETTE STREHLE
    October 25, 2015 at 2:41 AM

    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!!

    • Reply
      The Cooking Jar
      October 29, 2015 at 6:55 PM

      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. 🙂

  • Reply
    Jennifer
    November 21, 2015 at 12:35 AM

    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.

    • Reply
      The Cooking Jar
      November 30, 2015 at 2:38 PM

      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!

  • Reply
    Janet
    December 30, 2015 at 9:54 PM

    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

    • Reply
      The Cooking Jar
      January 3, 2016 at 2:17 PM

      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.

  • Reply
    Amie
    December 31, 2015 at 8:34 AM

    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!

    • Reply
      Amie
      December 31, 2015 at 8:36 AM

      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)

      • Reply
        The Cooking Jar
        January 3, 2016 at 2:21 PM

        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!

  • Reply
    Brett
    January 7, 2016 at 8:01 AM

    This recipe is outstanding!!! I had to double everything just for the fact that I added onion,mushrooms & shrimp!!! Delicious!!!

    • Reply
      The Cooking Jar
      January 11, 2016 at 1:14 PM

      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!

  • Reply
    Paul
    January 28, 2016 at 12:20 PM

    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.

    • Reply
      The Cooking Jar
      January 28, 2016 at 3:02 PM

      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 🙂

  • Reply
    Julie
    February 1, 2016 at 5:49 PM

    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

    • Reply
      The Cooking Jar
      February 8, 2016 at 5:48 PM

      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!

  • Reply
    Steve in Detroit
    February 24, 2016 at 2:32 AM

    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.. 🙂

    • Reply
      The Cooking Jar
      March 3, 2016 at 2:31 PM

      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!

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