About This Easy Hibachi Noodles Recipe
Hibachi is a Japanese word that means “fire bowl”. The original Hibachi was conceived as an open-topped heating device — either cylindrical, round, or box-shaped — in which charcoal was burned. It is believed that this device dates back to the Heian period of Japanese history and was only used for heating. It was not until the end of the 1900s that it started being used for cooking.
Today, Hibachi cooking refers to grilled Japanese-style cuisine. Particularly in the US, Hibachi refers to a small electric cooking stove or an iron griddle used to cook food.
Hibachi noodles are buttery, rich, and perfectly sweet and salty with delicious umami flavors. And with this recipe, you can prepare them at home in less than 20 minutes using a few simple ingredients and with minimal effort.
To make this delicious recipe, all you have to do is cook the noodles al dente and then stir-fry them in lots of butter and sesame oil and add soy sauce, garlic, teriyaki sauce, and a little bit of sugar. That’s it! Your elegant and decadent restaurant-quality dish is ready to be enjoyed in the comfort of your home!
What You Need for This Homemade Hibachi Noodles Recipe
- Noodles: I have used Soba noodles, which are made from buckwheat flour and water.
- Butter: It makes the noodles incredibly creamy. I like to use unsalted butter so that I can control the salt quantity, especially when using soy sauce which is already salty.
- Sesame Oil: It gives these noodles a wonderful Asian flavor.
- Soy Sauce: It gives the noodles that lovely umami taste.
- Teriyaki Sauce: It adds a savory and sweet flavor.
- Garlic: I have used fresh garlic that’s finely minced. It adds a great taste to the noodles.
- Black Pepper: Fresh ground black pepper adds a bit of hot, earthy, and pungent kick to the dish.
- Brown Sugar: It helps balance out the savory taste of the dish.
- Sesame Seeds (Optional): I like to use a sprinkling of sesame seeds to garnish.
- Noodles: I have used Soba noodles, but if you can’t find them, you can substitute them with Lo Mein, Ramen noodles, Yakisoba noodles, Udon noodles, Angel Hair pasta, linguine, spaghetti, or any other noodles of your choice.
- Sesame Oil: It gives a unique Asian flavor to the dish, but if you’re not a fan of sesame oil, you can also use olive oil instead.
- Butter: I have used unsalted butter, but you can also use salted butter — just be careful with the salt quantity. Make sure you taste the noodles before adding any salt.
- Soy Sauce: It can be substituted with tamari or Worcestershire sauce.
- Teriyaki Sauce: If you can’t find it, it can be replaced with oyster sauce.
Can I store these Hibachi noodles?
Hibachi noodles are best served immediately. But if you have leftovers, you can refrigerate them in an airtight container for up to 2 days. To reheat them, place them in a wok on high heat, and toss them for a few minutes with a drizzle of sesame oil.
Can I make this dish gluten-free?
Yes. To make this dish gluten-free, you need to use rice noodles or any other gluten-free noodles that you like and replace the soy sauce with tamari or coconut aminos.
What can I serve with these Hibachi noodles?
To make a full meal, you can serve the Hibachi noodles with stir-fried chicken, beef, fish, or your favorite vegetables.
Easy Homemade Hibachi Noodles
Quick, easy, and delicious, these homemade Hibachi noodles feature the creamiest and most indulgently buttery flavors that you can find in a noodle dish!
Yield: 2 servings
How To Make Hibachi Noodles Step By Step At Home
Cook the noodles al dente, drain, rinse, and set them aside.
Melt the butter over medium-high heat in a large skillet or wok, then add the sesame oil and minced garlic. Sauté for a few minutes until fragrant.
Toss in the noodles and stir well.
Add the soy sauce, teriyaki sauce, and brown sugar, and toss to combine. Taste and add more salt if needed.
Remove from the heat, season with black pepper, garnish with sesame seeds if you wish, and enjoy!
- It is important to cook the noodles al dente because the final dish will become soggy if they are overcooked.