Asian-Inspired/ Popular

Hibachi Noodles

585K Shares

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.

 

Print
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

585K Shares

NEVER MISS A RECIPE!

You Might Also Like

137 Comments

  • Reply
    Kim
    January 25, 2020 at 3:18 PM

    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?

    • Reply
      The Cooking Jar
      September 14, 2020 at 8:31 AM

      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!

  • Reply
    Lisa Petty
    April 29, 2020 at 11:13 AM

    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!!

    • Reply
      The Cooking Jar
      September 14, 2020 at 8:33 AM

      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.

  • Reply
    PJ
    June 11, 2020 at 11:49 AM

    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!

    • Reply
      The Cooking Jar
      September 14, 2020 at 8:34 AM

      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!

  • Reply
    Yonah
    September 2, 2020 at 7:58 PM

    In. CREDIBLE! Absolutely love this recipe!!!

    • Reply
      The Cooking Jar
      September 14, 2020 at 8:35 AM

      Thank you!!! 🙂 Answering all these comments on the recipe is making me hungry now. Maybe I’ll go make this today 😉

    1 3 4 5

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    585K Shares
    Pin583K
    Share580