Asian-Inspired/ Popular

Hibachi Noodles


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.


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


  • 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


  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


Want some hibachi veggies to go with it? Click here for the recipe!

Hibachi noodles nutrition



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  • Reply
    May 13, 2018 at 2:17 PM

    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!!

    • Reply
      The Cooking Jar
      May 23, 2018 at 6:48 PM

      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!

  • Reply
    hunter thiaville
    May 20, 2018 at 7:37 PM

    this is a horrible recipe i do not recommend using it. it has no flavor i feel like i’m eating plain noodles.

    • Reply
      The Cooking Jar
      May 23, 2018 at 6:49 PM

      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!

  • Reply
    Chef de la Kobe
    June 25, 2018 at 3:24 PM

    It is Dr. Pepper that is mixed with the soy sauce – I work at a hibachi grill.

    • Reply
      The Cooking Jar
      August 20, 2018 at 6:21 PM

      Might try that in the mix next time I make it. Thanks for sharing!

  • Reply
    August 11, 2018 at 9:55 AM

    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???

    • Reply
      The Cooking Jar
      August 20, 2018 at 6:23 PM

      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.

  • Reply
    September 11, 2018 at 11:46 PM

    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

    • Reply
      The Cooking Jar
      September 27, 2018 at 8:34 PM

      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.

  • Reply
    October 23, 2018 at 11:02 PM

    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!

    • Reply
      The Cooking Jar
      December 18, 2018 at 3:59 PM

      I’m glad the recipe worked out for you! And once a week makes that a favorite so I’m doubly glad 🙂

  • Reply
    December 19, 2018 at 7:19 PM

    For how long do I cook the noodles?

    • Reply
      The Cooking Jar
      December 22, 2018 at 10:15 PM

      Linguine usually takes 9-10 minutes to cook after adding it to a pot of boiling water. Good luck!

  • Reply
    February 11, 2019 at 1:45 AM

    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!

    • Reply
      The Cooking Jar
      February 13, 2019 at 3:43 PM

      Late or not, I’m always happy to hear someone found a new staple!

  • Reply
    February 11, 2019 at 11:54 AM

    Do you use the dark toasted sesame oil or the plain yellow tinted sesame oil?

    • Reply
      The Cooking Jar
      February 13, 2019 at 3:45 PM

      I use plain sesame oil. The brand I use is Kadoya.

  • Reply
    Michelle Valle
    March 25, 2019 at 4:41 PM

    You’re a genius! This recipe tasted just like the noodles at my local japanese steakhouse. So delicious. Thank you!

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:38 PM

      I’m so glad! Now you can skip the big bill when you get the craving for the noodles 🙂

  • Reply
    Tony Reynolds
    April 12, 2019 at 10:58 AM

    The sauce you observed may have been fish sauce. That adds saltiness (and flavor).

    • Reply
      The Cooking Jar
      April 17, 2019 at 4:39 PM

      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.

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