Hibachi Noodles

The first time I made hibachi noodles at home it was purely out of craving after a night out at a teppanyaki restaurant where those buttery soy-glazed noodles totally stole the show. I didn’t expect something so simple to taste that good and once I realized how easy they were to recreate I started making them on repeat.

Now I love whipping up a quick batch whenever I need a fast dinner or the perfect side to go with grilled veggies or chicken and the glossy noodles with a hint of garlic and sesame always satisfy in the most comforting way.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Yakisoba or lo mein noodles – The chewy base that soaks up all the flavorful sauce
• Butter – Adds richness and depth to the stir-fry
• Garlic – For a bold aromatic kick
• Soy sauce – Brings in savory umami flavor
• Teriyaki or oyster sauce – Adds a slightly sweet and thickened glaze
• Sesame oil – A nutty finish that elevates the dish
• Green onions – For a fresh pop of color and mild sharpness
• Sesame seeds – Optional but add crunch and a toasty note

Tools You’ll Need

• Large skillet or wok – Gives plenty of room to toss the noodles and sauce evenly
• Tongs or chopsticks – Help mix the noodles without breaking them
• Pot – To boil or loosen the noodles before stir-frying
• Knife and cutting board – For mincing garlic and chopping green onions
• Measuring spoons – To get the sauce balance just right

Instructions

Step 1:

I start by boiling or soaking the noodles according to the package directions then I drain and toss them with a tiny bit of oil to keep them from sticking.

Step 2:

In a hot skillet I melt butter and sauté the minced garlic just until it’s golden and fragrant not burned.

Step 3:

I toss in the cooked noodles and stir quickly to coat them in the garlicky butter.

Step 4:

Then I pour in the soy sauce and teriyaki or oyster sauce and toss everything until the noodles are evenly glazed.

Step 5:

I finish with a drizzle of sesame oil and mix in chopped green onions before turning off the heat.

Step 6:

To serve I plate the noodles hot and sprinkle with sesame seeds and a few extra green onion slices on top.

Tips

I prefer using yakisoba noodles but spaghetti or udon work in a pinch

If you like it spicy a dash of sriracha or chili flakes goes great in the sauce

You can add sautéed mushrooms chicken shrimp or veggies to make it a full meal

I always make a little extra because these noodles taste just as good the next day

Ways to Serve

As a quick weeknight dinner with grilled tofu or teriyaki chicken

With steamed veggies or stir-fried mushrooms on top

In a bento box as a flavorful carb base

Topped with a fried egg for a comforting twist

Alongside hibachi-style fried rice for a restaurant-style experience

Frequently Asked Questions

What are Hibachi Noodles made of?

Hibachi noodles are typically made with yakisoba or lo mein noodles tossed in a buttery garlic soy-based sauce often finished with sesame oil and green onions.

Can I use spaghetti noodles for Hibachi Noodles?

Yes if you don’t have yakisoba or lo mein noodles spaghetti works surprisingly well just be sure not to overcook them so they stay chewy.

Are Hibachi Noodles vegetarian?

They can be if you skip the oyster sauce or use a vegetarian version and stick to butter or plant-based alternatives.

See You in the Kitchen

I hope you give these hibachi noodles a try! They’re the kind of dish that’s fast easy and always satisfying and I’d love to hear how you make them your own – whether you keep it simple or dress it up with extras.

Happy Cooking!

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