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
My 4 year old granddaughter has decided she will only eat “Hibachi” noodles.
After other tries to recreate the “magic” noodles, this recipe did the trick.
She is happy, parents, love it, and I am keeping this around for multiple uses.
I love some comments so much that I can’t help but share them with my husband. This was one of them! Thank you, Grammy Reilly!
Really good. Used low sodium soy sauce so the noodles weren’t too salty. One child didn’t care for it adults took seconds.
Thanks for sharing, Faith! You could also substitute butter with unsalted butter when using regular soy sauce. Just remove the sodium from one source or another 🙂
My hubby says better than the real deal at the restaurant which we just had recently so very High praise!
That IS high praise and thank you for telling me, especially since you managed to do a somewhat direct comparison! It sounds like you have a go-to recipe now the next time you’re craving some hibachi noodles. I hope you try out the proteins or veggies too – and the yum yum sauce. The sauce is my favorite part of the whole hibachi experience!
A co-worker brought in left overs for her lunch and the smell alone was enough for me to beg for the recipe! Since then, I’ve made it several times. Delicious!
I’m betting it’s the butter heating up that smelled so good! Thanks for trying it out yourself and I’m glad it was just as delicious for you as it smelled 😉
Made this tonight for my unadventurous kids. They loved it! I asked if I should make it again and they all yelled ‘Yes’!
That sounds like a winning staple! I hope your kids love the noodles just as much the second time round and have fun digging in 🙂
Hello, I want to try some of your recipes. Can you tell me the best teriyaki sauce to use. I know it can make a difference.
Thank you,
I use teriyaki sparingly in my kitchen so I haven’t had enough exposure to have a ‘preferred brand’. Ask me about sweet soy sauce or oyster sauce and I can point you in the right direction but for teriyaki sauce, I just grabbed the Kikkoman brand from the store. That being said, you are correct that brand matters so maybe this article with some choices from Serious Eats will help you find one that suits your tastes. The only other brand of teriyakiI have tried from that list is Veri Veri Teriyaki and I did not like the taste at all – too much ginger flavor for me.
My sister raved about this and I see why! Just made it and it’s fantastic! Will b making this a lot in the future!
I love hibachi noodles too! Butter + soy sauce + sugar = so addictive. Kinda sorta creamy from the butter mixed with savoriness and sweetness. It’s a good flavor to dig into! I’m glad both of you loved this so much and please enjoy it the next time you make it!
By far one of my favorite recipes it was a real game changer, i was looking a the video for how to make it and my stomach growled at least 4 times. Also highly recommend the million dollar dip with ritz crackers delicious!
I love the million dollar dip too! Actually, I love all kinds of dips – any excuse to shove a bunch of tortilla chips generously smothered in deliciousness is good in my book 🙂
I actually made this for my parents because they wanted me too cook for once i am 14 years old and this recipe really made my parents regret not making me cook more often
By far one of my favorite recipes it was a real game changer, i was looking a the video for how to make it and my stomach growled at least 4 times. Also highly recommend the million dollar dip with ritz crackers delicious!
Thank you, Ethen! I’m glad the video helped you. When the stomach growls, you know you have to make it! Your comment about your parents was hilarious and I’m glad this recipe was the one you chose to show off your skills 😉
This was delicious!! Followed recipe completely except I did put extra garlic in it. Was easy to make and was so good and flavorful. When I heat up leftovers I add alittle more soy sauce and drizzle with sesame oil and it comes out perfectly and not dry when reheating. Definitely will be making this again and again.
Yum, extra garlic is delicious. That’s a great idea for the reheating – thank you for sharing, Kristy!
I have made this twice in one week, my whole family loves it. The noodles are my favorite part of hibachi, and this is an almost identical dupe for the restaurant ones! Personally I only used two tablespoons of sugar the second time making it, it was a bit sweet for my taste the first time. 10/10 Recipe
Noodles are mine too! I love how the Japanese Steakhouse I go to (Kobe) uses slightly flat noodles so there’s more surface for the buttery sauce to cling to. Glad you were able to adapt the recipe to your tastes and thanks for sharing, Reanna!
Like this as a basic recipe. To add some depth I replace 1 tbs of sugar with a table spoon or two of maple sugar or replace all of it with brown sugar. Add a dash of worschester sauce and crushed red peppers to give it a kick.
Yum! Brown sugar mimics the flavor of sweet soy sauce which is used often in authentic Asian recipes. It’s kind of like regular soy sauce thickened and sweetened with the addition of molasses, palm sugar, or sugar. My favorite brand is ABC Kecap Manis. Love the addition of Worcestershire sauce – I use it for tons of things and its a staple in my kitchen!
I have never had Hibachi noodles. I found this recipe and decided to make it for lunch today. My 9 yr. old said he could eat this everyday. I would have to agree. The only thing I changed is adding one more clove of garlic. Other than that I went strictly by your recipe. 💕
I love hibachi noodles too! It’s what I look forward to the most when we go to a Japanese steakhouse. Butter + sugar + soy sauce makes for an amazing combo plus I’m a big noodles fan. Thanks for sharing how it turned out for you and your 9-year-old (he has great taste ;)).
Amazing I have made this recipe dozens of times for my family and I love that you can make it gluten-free. My husband is a celiac, and he absolutely loves the flavor. My daughter loves it and it’s nostalgic for me having soya sauce butter noodles as a kid. This version is slightly elevated from that memory lol.
Thank you for letting me know this is a family favorite and for sharing your adaptation to make it gluten-free. Butter and soy sauce are such an addictive combination. It’s also a favorite childhood memory of mine and has a special place as a comfort food 😉
Simple easy quick and full of flavor by far my favorite recipe used this for a few years now
Thank you for coming back and letting me know it’s a favorite and staple. I love hearing that a recipe is well loved like that 🙂