These easy to make restaurant-quality Hibachi Noodles are always a family favorite! Sear these tasty noodles off using a grill top griddle after cooking your meats so that the noodles pick up that ‘just grilled’ taste from your hibachi chicken, beef, or seafood!!
Hibachi Noodles Recipe
If you don’t know just how addictive these grilled Hibachi Noodles are yet, you really are missing out! I’m a big pasta fan anyway, but hibachi noodles are extra special coming straight off a grill and coated in a rich, buttery, silky smooth sauce flavored with soy and teriyaki sauce. Plus a drizzle of my favorite addition, mirin.
The cooking experience is one of the most memorable parts of dining at a Japanese steakhouse, but the next best thing is making these hibachi fried noodles at home!
Make your homemade hibachi noodles a meal by grilling your favorite vegetables and a protein, then tossing with the noodles for a loaded noodle bowl! My family’s hibachi grilling night usually includes either these perfect grilled noodles or hibachi fried rice, plus some hibachi vegetables and one of the three staples here in our home ( steak, chicken, pork, or shrimp ).
We love our dipping sauces too, so it’s always a debate between yum yum sauce, creamy mustard sauce ( best served with hibachi chicken, pork, and/or beef ), and ginger sauce ( best served with seafood and/or vegetables ).
What Are Hibachi Noodles?
Hibachi noodles are those fabulous soft, fried garlic noodles served at Japanese steakhouse restaurants like Benihana, Kyoto, and Kobe ( as well as MANY other local hibachi and teppanyaki-style Japanese restaurants where the foods are grilled tableside ).
The noodles ( or rice, or vegetables ) are cooked near your desired protein on the grill which picks up some of the flavors and meat juices from cooking on the same grill!
Hibachi Noodles Ingredients
- Yakisoba, Lo Mein, or Angel Hair Pasta – (see additional notes below on traditional Japanese noodles used for hibachi cooking)
- Sesame Seed Oil – used to coat the noodles after draining, as well as in the hibachi cooking oil blend.
- Fresh Ground Black Pepper – a couple turns of your grinder for freshly ground pepper, otherwise just a pinch of ground pepper.
- Hibachi Cooking Oil – (see Hibachi Cooking Oil section below) the primary sauce used to fry up the noodles.
- Butter – unsalted would work best, but since I never have unsalted on hand I just hold off on adding additional soy sauce or salting my noodles.
- Garlic – finely minced garlic that will be sauteed in the butter before adding the noodles.
- Ginger – finely minced ginger that will be sauteed in the butter before adding the noodles.
- Teriyaki – part of the final flavor of your hibachi noodles, add more to taste if desired.
- Mirin – (optional – but I love and highly recommend it! Mirin can be found in the Asian section at many grocery stores) use a touch of sugar for sweetness if you don’t have mirin on hand.
- Sesame Seeds – optional, for garnish when serving.
Make Your Hibachi Cooking Oil
The base cooking oil used by hibachi chefs is a combination of 4 basic ingredients. Hibachi cooking oil is made with sesame seed oil, olive oil, rice cooking wine, and soy sauce.
Combine the oils, rice cooking wine, and soy sauce in a sealable container such as a jar or squeeze bottle for ease of storage and use. Shake to combine before using.
If you don’t have sesame oil on hand, you can read all about the best sesame seed oil substitutes in my guide here!
How To Make the Best Homemade Hibachi Noodles
Prepare The Noodles
Cook your chosen pasta noodles until al denté in texture. Drain and rinse, then drizzle with sesame seed oil. Season with a few turns of your fresh black pepper grinder (or a pinch of ground pepper) and toss the noodles to coat evenly. Set aside.
Fry The Noodles
- In a wok or large frying pan, bring the wok to medium heat. Add 1/4 cup of the hibachi cooking oil, butter, garlic, and ginger.
- Sauté the garlic and ginger while the butter melts and until the garlic is tender about 2-3 minutes. Add the pasta, teriyaki, and mirin. Fry the noodles until they are heated through, turning occasionally, for about 2 minutes.
- Use additional hibachi cooking oil as needed, then sprinkle with sesame seeds when serving.
After working through preparing many servings of my hibachi noodles, I am finally sharing my best recipe! This is as close as I have gotten to ‘authentic’ hibachi noodles, authentic in this case being as close to my favorite Japanese steakhouse’s just-fried noodles.
What Is A Hibachi?
A hibachi is a Japanese grill, called a shichirin. It is a small, portable, barbecue grill typically made with cast iron. Foods are cooked on a grate over an open flame, most commonly with charcoal as the heat source. U.S. hibachis are made for indoor cooking, so they will often times have an electric heating source rather than an open flame.
What’s The Difference Between Hibachi and Teppanyaki Style Cooking?
If hibachi grilling is done over a grate, what style of cooking is done at the Japanese steakhouses we all love?? The iron griddle flat cooking surface, also done over an open flame ( most commonly fueled with propane ) is actually teppanyaki-style cooking. Both styles grill food over an open flame, but hibachi grilling is done over a grate surface and teppanyaki grilling is done on a griddle surface.
What Kinds Of Noodles Are Used For Hibachi Noodles?
Note that there is no one actual ‘hibachi noodle’ that you can purchase. The name ‘hibachi noodle’ comes from the style of cooking that is seen, usually cooked with quite a bit of flair displayed by the chefs ( we had a chicken shape made out of egg for our daughter, that was chopped up and added to the hibachi rice ).
- Yakisoba – (meaning ‘fried buckwheat’ and referring to the Chinese noodle chūkamen, which is not technically a true Soba noodle) are the noodles you see in the photos used here.
- Harusame – clear, glass noodle based on mung bean starch.
- Somen – thick, white noodles that are wheat-based and hand-pulled.
- Udon – thick, white noodles made from buckwheat flour most known for being served in the fish and kelp based broth, dashi.
- Soba – pale yellow noodle made from wheat flour and buckwheat.
- Ramen – pale yellow noodle made from eggs, wheat, and Kansai (mineral-rich water that lends to the color of these noodles).
- Rice – gluten-free white noodles made of rice.
- Shirataki – clear, chewy noodles made from konnyaku.
- Hiyamugi – white, wheat-based noodles that are similar to the udon or somen noodles.
- Tokoroten – clear, jelly-like noodles made of kanten gelatin from Japanese (ogonori) red seaweed.
Chinese Lo Mein noodles are a good substitute that is typically easy to find. Also, standard kinds of pasta such as Spaghetti, Linguine, and Angel Hair pasta can also be used.
Check out all of my fabulous hibachi recipes for making an incredible hibachi dinner night at home! With all of these tasty additions to your homemade hibachi noodles, you can make the very best homemade hibachi meals!!
How To Store Hibachi Noodles
Refrigerate any unused hibachi noodles in an airtight container, for up to 3 days. They are best used within the first day or two, so I don’t recommend serving after 2 days of being refrigerated.
Reheating Leftover Hibachi Noodles
A quick stovetop heating is the best way to reheat your hibachi noodles (as well as pretty much any take-out or homemade Chinese or Japanese style foods). Heat a large skillet or wok on high heat, use a touch of my hibachi cooking oil, and turn noodles for about 2 minutes or until heated through completely.
Hibachi Cooking Oil
- 1 Tbsp sesame seed oil
- 2 1/2 Tbsp olive oil (extra virgin)
- 1/4 c rice cooking wine
- 2 Tbsp soy sauce
- 1 lb yakisoba, lo mein or angel hair pasta (cooked al dente)
- 1 Tbsp sesame seed oil
- fresh ground black pepper
- 3 Tbsp butter (unsalted)
- 1 1/2 Tbsp garlic (minced)
- 1 Tbsp ginger (minced)
- 1 Tbsp teriyaki sauce
- 1 Tbsp mirin (or 2 Tbsp sugar)
- sesame seeds (optional, garnish)
Hibachi Cooking Oil
- Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion (if desired).
- Shake container before using to cook hibachi style foods, such as these hibachi noodles, rice, vegetables, chicken, steak, or seafood.
- Cook, drain and rinse noodles. Drizzle with sesame seed oil, then lightly season with a couple turns of your black pepper grinder (or sprinkle with a pinch of ground pepper). Toss noodles and set aside.
- In a wok or large frying pan, bring the wok to medium heat. Add 1/4 cup of the hibachi cooking oil, butter, garlic and ginger.
- Saute the garlic and ginger while the butter melts and until the garlic is tender, about 2-3 minutes. Add the pasta, teriyaki, and mirin. Fry the noodles until they are heated through, turning occasionally, for about 2 minutes.
- Use additional hibachi cooking oil as needed, sprinkle with sesame seeds when serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!