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
Just a guess, of course! Part of the reason some of your recipe didn’t do well is because you are cooking REAL food, with REAL ingredients. Just look at the comments. “I replaced the butter.” “I use Soy or some other Pretend milk”. I took out THIS. I added that. Oh, but I made your recipe. These same people will jump on a dessert recipe that would clog the arteries of an elephant! t is getting harder and harder to find real food recipes. Too many are tied to a strange new diet of one kind or another. Granted a few people have health issues, but I don’t believe there are as many as there are on Pinterest. I am signing up for recipes. I am 72 and got here eating all the wrong foods..red meat, cream, whole milk etc. At 90 I expect to be doing the same! Thanks for a GREAT recipe. More, Please!!!! Barb
Thanks so much, Barbara! I try to practice moderation in what I eat. You won’t catch me eating fries everyday but I don’t cut it out either when the cravings come. Fortunately for me, I don’t crave sweet stuff, hate desserts in fact (unless it’s custard based) so I have that going for me. But yes, I don’t stay away from butter or heavy cream, I just don’t eat that stuff day in and day out. Moderation!
Made them today! They tasted good but I feel as though they weren’t the exact same as my hibachi place.
Maybe it was too much pasta I added because I have no idea what 1lb of pasta is. Or maybe it was because I used angel hair pasta? Or maybe because I didn’t have a wok?
I have no idea but it tasted good just not hibachi good.
But great recipe and easy to follow!
Thanks for the honest opinion! One pound of pasta is 16 oz. It’s usually all the noodles in the box. I tried my best to replicate but one thing I’ve noticed is different hibachi places taste slightly different. So I recommend you keep an eye out on what they use at yours. Usually starts with butter. The black sauce thing is the key. Try asking them about it but they usually won’t tell me and divert with a joke of ‘It’s coca-cola’!
I made the noodles this past weekend and they were amazing! I added my own protein and extra veggies and my kids who are extremely picky loved it. Better than our local favorite Chinese restaurant noodles.
I can’t wait to try more recipes. I passed this recipe along to other people.
Thanks for sharing! Noodles are a great way to experiment with different ingredients. They play so well with many things, and as long as you have the sauce/flavor of the noodles down, you can pretty much go anywhere with proteins and veggies.
Hi!! New to the blog and never comment but absolutely had to this time. This is wonderful!! I’m a single disabled mom of 4 and can’t afford hibachi anymore but still crave it something fierce! I had just about given up when I decided to give this a try! Winner!!!
Isn’t it great when you can satisfy a craving of something for a fraction of the price from the comfort of your home? And with minimal work. If it takes too much work, I’d rather be lazy and go out to get that craving but this one is pretty simple. I’m glad I got your fix!
This looks delicious!! Does it work if I put canola oil instead of sesame oil? I don’t have any sesame oil laying around 🙁
Not really, sesame oil has a very smoky taste and is a finisher oil. Not so much for cooking with. You can skip the sesame oil but you should be able to find a small cheap bottle in the ethnic aisle of your local grocery store these days. Good luck!
You mentioned that you couldn’t figure out what one of the sauces was that they use at resturaunts. I’m going to assume you mean the very thick, sometimes slightly chunky dark brown sauce (at least, that’s what mine uses). I thought maybe it was Hoisin sauce? Hoisin sauce has roughly the same texture (in fact, it’s a little thicker, even, but a dash of water could do the trick) and is a mixture of sugar, soya bean paste, flour, rive vinegar, garlic, and sesame oil, in that order, usually with a dash of chili and other spices. Hope this helps!
It’s a thin, watery sauce they use at mine. But it could be a concoction of sorts like you mentioned with some water added. I love the idea of the slight sweetness behind hoisan sauce!
I made this for my whole family and they loved it!!! Great recipe:)
Thank you, Lauren. Happy your whole family enjoyed it! Noodles are so much fun to eat. 🙂
This was amazing! Though I’ll admit I made some pretty major changes (due to my own misunderstandings, lol) I have sesame oil but it’s toasted, and VERY strong, so I went with grapeseed oil instead. And I didn’t have any teriyaki on hand so i just used an extra 1/2 tbsp sugar 1/2 tbsp soy sauce and 1/2 tbsp rice wine vinegar.. And after that I even probably added an extra couple tablespoons of soy sauce. And some red pepper flakes. So basically I’m not entirely sure what I did but I LOVED it! Thanks for the inspiration!!
Great substitution to make up the lack of teriyaki sauce. I’m happy just to have provided some inspiration or groundwork for you to build on, Sara! The important thing is to build the foundation then cater it to your tastes if you have the experience.
Found your blog this morning. I am in a rut in my kitchen and you have given me hope. Being in the kitchen creating is my favorite place. My de-stressing place. These noodles will be something new for me to try. My girlfriends daughter is a noodle freak and this sounds wonderful. Thanks for taking the time to share your recipes.
You’re welcome, Kenneth. I hope this turned out okay for you. The kitchen has always been a fun place for me too and lots of recipes were born from just trying to get rid of leftovers. Sometimes I take it slow and relax/de-stress like you. Other times I’m all hustle and bustle trying to wash dishes while cooking and I get stressed out. But it’s always worth the effort in the end once you sit down and eat. 🙂
Just made this recipe today. It turned out very, very well. It’s not exactly the hibachi recipe from the restaurant but it’s so unbelievably close. I think I might add a tiny bit more butter next time, but what a Huge Success! Thank you!!
The butter definitely is the make or break part in the recipe. I just made this again for myself two days ago because I was craving it! And I was generous with the butter. Glad you enjoyed it, Mary.
I was skeptical of trying this because of the reviews are all over the place but a mom in a moms group I was in sweared by (we both found the same recipe) so i made it that night. It was amazing! I’m making it again tonight.
Thanks for taking the leap of faith! Some like it, others don’t. I’m in the category of loving it because of the butter and sugar. Good enough for me! It’s not your standard Asian-ish ingredients for a noodle dish but that’s what I observed and it works. Hop on over to the rice recipe if you want the yum yum sauce. I really should make a separate yum yum sauce recipe that’s easier to find but I haven’t gotten around to it yet. Alternatively, I once saw yum yum sauce in the condiment aisle so that might work out too. Have fun eating tonight!
Really love this recipe but wondering what kind of teriyaki sauce you use ??
Hey, Trey! I use any kind I can find in the grocery store. I use it sparingly enough that I haven’t developed a brand preference yet!
This didn’t taste quite the same as my local hibachi places noodles. But it was FANTASTIC. My picky 7 year old ate more than I knew could fit in his tummy! We will absolutely make again and can’t wait to try the rice and yum yum sauce!
Thanks for saying so! It’s been a hit or miss with some people but the creaminess from the butter should help with the kids. Good luck trying out the hibachi rice 🙂
Omg. If I could hug you, I would! I was ready for this to be another flop at me finding hibachi noodles, but it was PERFECT!!!! Thanks girl!
You’re so welcome, Naomi! I’m super happy it fits your taste buds and expectations. Happy eats!
Making this with your tempura shrimp this weekend……you are killing my waistline Farah 🙂
They’ll go great together! Glad to hear from you again, Josie. Enjoy the tempura 🙂