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
I made this for dinner tonight. Three minutes before linguine was done I added about a cup of matchstick carrots. When combining everything I added strips of left over roast pork. Served with broccoli and fresh pineapple. Because of the added ingredients I think I could have used 1 and 1/2 times the sauce ingredients. It was simple and very good. 😊
That sounds delicious! I would definitely add more of the sauce when padding the noodles with veggies and proteins. Other great ideas for veggies that would pair well are bell peppers, mushrooms, water chestnuts, baby corn and green onions.
Made this yesterday and they were GOOD! REALLY GOOD ! I was surprised how easy the recipe was and how flavorful and yummy the noodles turned out to be. They reheat well too as I am enjoying some right now. I think that next time I will indeed add some red pepper flakes and maybe some green onions for flare. Maybe. After all they really are yummy just as is.
Thank you! I’m so happy you enjoyed them. Red pepper flakes are great to add in some heat and I really love the idea of fresh crunchy green onions in there.
“Copious amount of butter” 3 tablespoons for a pound of pasta?? 😂 This looks good and I’m going to try it, but I will probably add a copious amount of butter.
Go nuts! I too, love butter. I could maybe add another tablespoon without feeling too guilty 😀
Maybe it is coca cola mixed with the soy & or teriyaki sauce. I mean I would think u could imit the sugar….
Which BTW maybe I’ve not been paying enough attention cuz I feel like ive never seen them add actual sugar
I made this last night, it came out perfect and I also made your honey garlic shrimp to go with it. Excellent!!
I love that you made two recipes at once! Those two go really well together 🙂
This was super yummy! One of the more authentic tasting Asian dishes I’ve cooked. I pressure cooked some broccoli and julienned carrots for like 10 seconds then did quick release. Put in a little salt, pepper and garlic powder then added veggies to the noodles. It was the perfect addition! Thanks for the recipe.
I’m glad these were a hit! There’s also a recipe for hibachi vegetables on the blog if you’re interested. And thanks for sharing your additions, Abby!
Just curious… should the pasta be precooked or will it soften and thicken the sauce? Usually it’s precooked I just didn’t see that part in the instructions. THANKS! Can’t wait to try it!
The pasta is pre-cooked until al dente. It’s not in the instructions but in the ingredients. Good luck, Mike!
I am so VERY HAPPY that I found your recipe on PINTERIST. Oh yummy! It is so gooood, my husband and I think it is better than the Japanese Steak House. The only problem is that my husband wants it all the time. He is hooked. I may never be taken to a Japanese Steak House again! It’s a good thing I love it too! So easy to prepare. Thanks for the great recipe.
Every now and then comes a comment I love reading over and over again. This is one of them! Thank you for taking the time to let me know how it worked out for you and your husband, Kathy. I am thrilled to have helped!
So delicious and easy!
It’s amazing! Enjoy, Christina!
Delicious! Tastes just like the hibachi restaurant! Never would have thought about the sugar with the soy and teriyaki sauces. So glad I came across your recipe for hibachi noodles.
Yep, they cheat here to make it lovable and addictive. Sugar and butter, not your stereotypical ingredients in Asian or Asian-inspired noodles but it works. Then they cheat even more by giving you Yum Yum sauce which has a mayo base. It’s so good!
A local chef friend of mine that works at a Japanese Steak House calls it “Pepsi”. When my wife and I asked him when no one was around and he was cleaning the grill he told us it was in fact Teriyaki and Soy Sauce ( I think it’s a little thick for that but read on to what he tells us next ). BUT, yes there is always one of those right … But, he said if you really want to kick up the flavor and make them proper, use Oyster sauce and sesame seed oil. I personally have to go very easy on the Sesame Seed Oil. It gets out of hand real fast for my taste.
Haha, ‘coke’ or ‘pepsi’, too funny. I love using oyster sauce in my noodles but it’s generally hard to find in regular groceries stores and has a very distinct flavor. I usually use the Lee Kum Kee panda brand of oyster sauce. If they do use them, its very sparing. I didn’t taste any of it at my local hibachi place.
Sesame oil is a finisher so just a drizzle at the end and it’s enough to give you that smoky flavor. Like you said, a little goes a long way. I personally like using the Kadoya brand of sesame oil.
My picky eater LOVED these noodles! Says they tasted just like a local Japanese restaurant (and I didn’t even have the Sesame oil one hand). Thanks for the great recipe!
Absolutely, Jennifer! I’m always happy to help and it’s a win if the picky eater loved it. I suspect it’s the combination of butter and sugar 😉 That’s always a winner.
In. CREDIBLE! Absolutely love this recipe!!!
Thank you!!! 🙂 Answering all these comments on the recipe is making me hungry now. Maybe I’ll go make this today 😉
I made these last night and they were devoured. Everyone commented on how many noodle dishes are too sweet but not this one. It was a perfect balance. I will be making this again! Thank you so much for putting it on your blog!
You’re very welcome PJ! I’m glad you found a go-to noodle recipe and thanks for trying it out and sharing with everyone!
These were the absolute BEST noodles I have ever made…. Better than any restaurant that I have EVER been to. The add ins are endless…. why go out when I can make at home…. Thank you for sharing…. You’re the best!!
Awww, thanks so much Lisa! Have fun customizing it to make it your own. I’m pretty sure the butter and sugar combination makes it addictive.
How much mirin do I add to this recipe? Do
I need to leave anything out if I add it? Does it make it better with that added?
I’m not sure since I’ve never used mirin but if I had to guess maybe just a splash like a tablespoon. Since it’s sweet, adjust the sugar in the recipe and do a taste test until it’s to your liking. Then add more mirin if needed by building up slowly. Easier to add than to take away!