These hibachi noodles are quick, easy to make, and packed with flavor. Tossed with butter, garlic, and a glossy sauce, these stir-fried noodles are incredibly satisfying. They come together in just 20 minutes, making them perfect for busy nights.
Jump to:
About Hibachi Noodles
Hibachi noodles are a classic side dish served at Japanese-American steakhouses alongside grilled chicken, steak, shrimp, and vegetables. They're cooked on a hot flat-top grill until lightly stir-fried and coated in a flavorful sauce that gives them their signature taste.
Love hibachi dishes? Try my Hibachi-Style Chicken Fried Rice next.
If you've ever watched a hibachi chef cook, you've probably noticed them squirting a thin sauce from a squeeze bottle directly onto the noodles as they cook. While every restaurant has its own recipe, it's often a soy sauce-based mixture that adds savory, umami flavor.
For this recipe, I use a combination of regular (light) soy sauce and a small amount of dark soy sauce for a richer flavor and nice color. I also add a little honey for a touch of sweetness and a beautiful glossy finish. Combined with butter, garlic, and toasted sesame oil, it adds plenty of flavor to the noodles.
While hibachi noodles go great with grilled chicken, shrimp, or vegetables, I also love serving them with Panda Express Kung Pao Chicken or Honey Garlic Sriracha Chicken.
Why You'll Love This Recipe
- Quick and easy: Minimal prep and just a few cooking steps.
- Budget-friendly: A homemade option when you're craving hibachi without the restaurant price.
- Versatile: Serve them with chicken, shrimp, or vegetables, or enjoy them on their own.
- Everyday favorite: Easy enough for a weeknight but flavorful enough to serve with a special meal.
Ingredients You'll Need
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
- Noodles: I used spaghetti, but you can use any noodles you like for this recipe. Yakisoba noodles, egg noodles, or even linguine all work well. Cook them according to the package directions until al dente.
- Soy sauce: I use a combination of light and dark soy sauce. The light soy sauce adds saltiness, while the dark soy sauce gives the noodles color and a slightly caramelized flavor. Together, they add depth and complexity. However, if you don't have dark soy sauce on hand, use all light soy sauce instead.
- Butter: Use unsalted butter to avoid making the dish too salty.
- Garlic: Freshly minced garlic works best for this recipe.
- Honey: Honey adds a touch of sweetness and helps give the noodles a nice glossy finish.
- Toasted sesame oil: Adds a nutty, toasted flavor to the noodles. A little goes a long way. Add it towards the end of cooking to preserve its aroma.
- White pepper: White pepper adds a subtle warmth without overpowering the other flavors.
- Green onions: Add freshness and a pop of color.
- Toasted sesame seeds: Optional, but they add a light crunch and make a great garnish.
Instructions (Step-By-Step)
1. Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente. Drain well.
2. Heat the butter in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 20 to 30 seconds until fragrant.
3. Add the cooked noodles and toss to coat them in the butter and garlic.
4. Add the soy sauce and honey. Toss well until the noodles are evenly coated and heated through.
5. Add the toasted sesame oil and white pepper, then toss well to combine.
6. Garnish with the sliced green onions and toasted sesame seeds. Serve immediately.
Tips
- Don't overcook the noodles: Cook them just until al dente so they hold their texture when stir-fried.
- Use a large skillet or wok: This gives the noodles enough room to toss and cook evenly.
Storage
Store leftover hibachi noodles in an airtight container in the refrigerator for up to 3 days.
Add a small splash of water and reheat in a skillet over medium heat until warmed through.
FAQ
For a little heat, add crushed red chili flakes along with the minced garlic while cooking. For extra crunch, top the noodles with crushed toasted peanuts or cashews. You can also serve them with a fried egg on top.
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Hibachi Noodles (Japanese Steakhouse Style)
Ingredients
- 7 ounces 200 g spaghetti, linguine, yakisoba noodles, or egg noodles
- 2 tablespoons butter unsalted
- 4 cloves garlic minced
- 2 ½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- ¼ teaspoon ground white pepper or to taste
- 2 green onions thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente. Drain well.
- Heat the butter in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 20 to 30 seconds until fragrant.
- Add the cooked noodles and toss to coat them in the butter and garlic.
- Add the soy sauce and honey. Toss well until the noodles are evenly coated and heated through.
- Add the toasted sesame oil and white pepper, then toss well to combine.
- Garnish with the sliced green onions and toasted sesame seeds. Serve immediately.
Notes
- Don't overcook the noodles: Cook them just until al dente so they hold their texture when stir-fried.
- Use a large skillet or wok: This gives the noodles enough room to toss and cook evenly.Â
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
Comments
No Comments