Hibachi Noodles (Japanese Steakhouse Noodles)

Hibachi noodles are the copycat recipe of Japanese steakhouse noodles, noodles have great umami flavors, got richness from the butter, and are slightly sweet and savory flavors of ginger and garlic. Usually cooked on a hot griddle in restaurants this dish can be easily made at home using a wok or large cast iron pan. It’s incredibly delicious and made at home in just 15 minutes.

Jump to:

• Why you’ll love hibachi noodles
• Ingredients needed
• How to make recipe
• Serving suggestions
• Make ahead tips
• What to do with leftovers
• Reheating instructions
• FAQS
• 📋Hibachi Noodles (Japanese Steakhouse Noodles)

Why you’ll love hibachi noodles

1. Simple but elegant. Noodles are sautéed with butter, garlic, ginger, teriyaki sauce, soy sauce, sugar, and sesame oil. When it comes off the hot griddle it’s rich, buttery, with umami flavors.
2. No need for the griddle. Make it at home easily in a wok or large pan.
3. 15 minutes is all you need to make it.
4. Side dish or main. Serve hibachi noodles as a side dish with hibachi steak or hibachi grilled chicken or make it a complete meal by including proteins and vegetables of your choice in the noodles.
5. Versatile. You can customize the dish to match your taste preference.

Ingredients needed

Here’s what you’ll need-

• Soba noodles
• Butter
• Sesame oil
• Garlic
• Ginger
• Dark soy sauce
• Teriyaki sauce
• Mirin or rice vinegar
• Sugar
• Pepper
• and sesame seeds

Ingredients measurements are mentioned in the recipe card, scroll down below to the recipe card for details.

Noodles – I used soba noodles. You can also use Yakisoba noodles, Somen noodles(hand-pulled wheat noodles),  lo mein noodles, udon noodles, Ramen noodles,  and angel hair pasta.

Butter – unsalted butter works best. Butter makes hibachi dishes rich and indulgent. Hibachi recipes use butter to prevent the noodles (or protein or vegetables) from burning on a very hot griddle.

Sesame oil – I like to use toasted sesame oil.  It adds a smoky flavor to the dish. Regular sesame oil will work too.

Ginger & garlic – to build flavors. One of the main flavor builders in this dish is ginger and garlic. Use fresh minced ginger and garlic. Do not use ginger powder and garlic powder.

Dark soy sauce – use best quality soy sauce. Noodles taste depends on it.

Teriyaki sauce – it adds sweet-savory flavor to the noodles. You can adjust the amount of teriyaki sauce to your preference.

Mirin (or rice vinegar) – optional but highly recommended.

Sugar – to add a touch of sweetness. Feel free to adjust the amount of sugar depending on how much sweet you want.

Pepper – freshly ground pepper.

How to make recipe

Soba noodles are tossed in the sweet-savory sauce and will need 15 minutes only. Here’s how you do it –

Cook noodles

Cook noodles al-dente, according to packet instructions. Drain immediately and rinse in cold water, drain and keep aside.

Hibachi sauce

Mix teriyaki sauce, dark soy sauce, rice vinegar, and sugar. Set aside.

Saute in wok (or griddle plate if you have access)

Melt butter in a large wok or large pan. Add sesame oil. Saute minced garlic and ginger for 30-60 seconds or until garlic is fragrant.

Pour the sauce into the wok, and give it a quick mix.

Add cooked noodles and pepper (to taste).

Toss noodles well until noodles are completely coated in sauce.

Serve & enjoy

Remove noodles from heat. Transfer to a serving dish, garnish with sesame seeds, and enjoy!

Serving suggestions

Hibachi noodles pair well on the side with hibachi steak, hibachi vegetables, marinated silken tofu, and hibachi fried rice.

You can serve hibachi noodles as the main by including vegetables like mushrooms, broccoli, bell peppers, and zucchini and proteins like chicken, and shrimp.

Make ahead tips

This is not the dish that you want to make ahead and store. Though the noodles reheat fine, it tastes best when served fresh. It’s such an easy and quick recipe to make, you should make it fresh and serve it fresh.

If you do want to make ahead make the sauce and cook the noodles and store them separately. When ready to serve, simply toss noodles and sauce in melted butter and sautéed garlic and ginger mix.

What to do with leftovers

Refrigerate any leftover hibachi noodles in an air-tight container for up to 2 days. Use it within 2 days.

Reheating instructions

Heat a large wok or skillet on high heat. Add stored noodles and a touch of cooking oil. Toss it for a minute or 2 until the noodles are heated through. Serve immediately.

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