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 sooooooo good!!! It tasted just like Kobe’s steakhouse !! Theirs noodles are my favorite part.. I cheated a little and used prepackaged garlic herb butter but it came out perfect !! Thank you for the recipe !!
What kind of butter? Salted or unsalted?
That’s a matter of personal preference. I used salted for the recipe. If you do use salted, you could probably skip the salt and pepper to taste as you’ll borrow the sodium from the soy sauce and butter.
Made this today for a quick lunch, and I added a little peanut butter. SO good! Thanks for the recipe!
Yum yum, peanut noodles! If you wanna add more layers of flavor to your peanut noodles, I do have an easy peanut sauce you can make and pair with these 😉
I cut the recipe in half to protect my waistline and my scale. I have made this dish several times and love it. I gotten really organized with prep and have my noodle cooking timed well. It all comes together quickly and is delicious. I sent a link to my daughter in hopes that she enjoys it as much. Nice job.
I’m happy you found a staple in your kitchen and got it down to a science!
The sauce you observed may have been fish sauce. That adds saltiness (and flavor).
I doubt it, fish sauce has a very prominent taste which was absent with these noodles. At least the one at my steakhouse. I’ve used it a few times in some Thai cooking and very little is called for. These guys were liberally pouring it all over the noodles.
You’re a genius! This recipe tasted just like the noodles at my local japanese steakhouse. So delicious. Thank you!
I’m so glad! Now you can skip the big bill when you get the craving for the noodles 🙂
Do you use the dark toasted sesame oil or the plain yellow tinted sesame oil?
I use plain sesame oil. The brand I use is Kadoya.
I’m late to the party, but I’ve been making these noodles for several months now and I just love them as a stand alone noodle bowl. Delish!
Late or not, I’m always happy to hear someone found a new staple!
For how long do I cook the noodles?
Linguine usually takes 9-10 minutes to cook after adding it to a pot of boiling water. Good luck!
A foodie friend of mine referred me your site – so now I follow your posts too. She suggested your recipe when my picky sons and husband all loved the restaurant hibachi noodles when we went out. Now I make this at least once a week & they polish off any leftovers in overnight frig raids. Last restaurant trip, I noticed the hibachi guy added a squirt of sake over the noodles. I tried it tonight, and it seemed to gently meld the Asian flavors nicely. I’m so glad I was referred to your site!
I’m glad the recipe worked out for you! And once a week makes that a favorite so I’m doubly glad 🙂
My family absolutely loved this, even better than a chain in our area!! Your fantastic!!! Your recipe is delicious, i make this at least four or more times a month!!! Thank you
Wow, that’s a HUGE compliment! I’m glad my craving for hibachi noodles helped others curb their cravings too! That’s my favorite part of the whole thing. The soup is great, the salad is okay but the noodles what I keep coming for.
Could you use rice noodles? The rice noodles with cabbage and a soyish sauce that you get in Thai restaurants keeps me up at night. I want to make it so bad and this looks close. Thoughts???
You could! Just do the proper prep for rice noodles. I usually soak them in some lukewarm water until they are pliable and ready to cook. My personal favorite rice noodles are the flat and super wide type.
It is Dr. Pepper that is mixed with the soy sauce – I work at a hibachi grill.
Might try that in the mix next time I make it. Thanks for sharing!
this is a horrible recipe i do not recommend using it. it has no flavor i feel like i’m eating plain noodles.
I’m sorry to hear it didn’t work out for you. But thank you all the same for taking the time (and ingredients) and trying it out!
These were so good! I added some thinly sliced celery, grated carrots and sliced scallions. I used homemade teriyaki sauce and linguine noodles. Hubby is ready to have them again…THANKS!!
Great additions! I especially like the scallions. The great thing about these noodles is you can build on them with whatever proteins or veggies you like. I personally love noodles with scallions and bean sprouts. So much crunch!