There’s something irresistible about a plate of hibachi noodles recipe, the kind you get at Japanese steakhouses where the chefs flip spatulas like magicians and serve up sizzling, savory noodles that vanish from your plate faster than you can say “yum.” The first time I tried hibachi noodles at a teppanyaki grill, I was hooked. The aroma, the slight char, that rich buttery soy sauce, it felt indulgent but not too heavy, and I knew I had to recreate it at home.
This hibachi noodles recipe brings that same restaurant magic right into your kitchen, no flat-top grill required. It’s my go-to when I want a fast, comforting dinner with just a handful of pantry staples. Whether you’re serving it as a side for grilled chicken or shrimp or making it the main star with a few added veggies, these noodles hit all the right notes.
Ready in 20 minutes and endlessly customizable, this is a recipe you’ll find yourself turning to again and again.
Table of contents
Why This Hibachi Noodles Recipe Works Every Time
The beauty of this hibachi noodles recipe lies in its simplicity and bold flavor. You only need a few ingredients—think soy sauce, garlic, butter, sesame oil, and your favorite noodles, to deliver that classic umami-rich taste you know and love from hibachi grills. But there are a few small details that take it from good to unforgettable.
First, the combination of soy sauce and teriyaki sauce creates a layered savory-sweet base. Then, we stir in a generous knob of butter, which gives the noodles their signature silky, glossy finish. Add a splash of sesame oil at the end for depth and a subtle nuttiness that ties everything together. Garlic and optional ginger boost the aromatic punch, while green onions give it a final fresh note.
And let’s not forget that satisfying sizzle. Cooking the noodles in a hot pan allows them to caramelize slightly, creating those golden bits that mimic what you’d get on a flat-top grill.
What makes this hibachi noodles recipe even more appealing is how adaptable it is. You can use soba, yakisoba, udon, ramen, or even spaghetti if that’s what you have on hand. Want to make it vegan? Swap out the butter for a plant-based version and ensure your sauces are animal-product free. Need gluten free? Use tamari and rice noodles or certified gluten free pasta.
No matter your taste or dietary needs, there’s a version of this dish waiting to be your weeknight staple.
Recipe Card
Hibachi Noodles Recipe
Cuisine: JapaneseDifficulty: Easy4
servings10
minutes15
minutes500
kcalThis hibachi noodles recipe with meat is packed with savory, umami flavors and tender beef slices, making it the perfect quick, satisfying meal for busy weeknights.
Ingredients
8 oz lo mein noodles (or spaghetti)
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 lb sirloin steak, thinly sliced
3 cloves garlic, minced
1 medium onion, sliced
1 medium carrot, julienned
1 cup broccoli florets
2 tablespoons soy sauce
1 tablespoon teriyaki sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1 teaspoon sriracha (optional for a kick)
2 tablespoons butter
Chopped green onions and sesame seeds for garnish
Directions
- Prepare Noodles: Cook the lo mein noodles according to package instructions until al dente. Drain and toss with a bit of sesame oil to prevent sticking.
- Sear the Meat: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sirloin slices and cook for 2-3 minutes until browned. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining vegetable oil. Sauté the onion, carrot, and broccoli for 3-4 minutes until tender-crisp. Add garlic and cook for another 30 seconds.
- Make the Sauce: In a bowl, mix together soy sauce, teriyaki sauce, oyster sauce, hoisin sauce, sugar, and sriracha.
- Combine: Add the cooked noodles, seared beef, and sauce mixture to the skillet. Toss everything together over medium heat for 2-3 minutes. Stir in the butter to add a rich flavor.
- Serve: Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!
Notes
- For an extra touch of flavor, add a splash of mirin or rice vinegar to the sauce.
- Use chicken, shrimp, or tofu instead of beef for a delicious variation.
- This dish can be made gluten-free by using tamari instead of soy sauce and gluten-free noodles.
My Tried and True Tips for Hibachi Noodle Success
- Perfect Sear on Meat: Make sure your skillet is hot before adding the beef to get a nice caramelized crust.
- Use the Right Noodles: While Japanese-style noodles like yakisoba, udon, or soba are ideal, don’t stress if you only have spaghetti or linguine. Cook them just until al dente, then rinse them briefly in cold water to prevent overcooking and clumping.
- Butter Is Key: Do not skip the butter. It’s what gives hibachi noodles their glossy texture and mellow richness. Even if you’re using a vegan substitute, aim for that same buttery effect.
- Veggies: Feel free to swap in your favorite vegetables like bell peppers, snap peas, or mushrooms.
- Make It Spicy: Increase the sriracha or add red pepper flakes if you love a bit of heat in your hibachi noodles.
Flavorful Variants of This Hibachi Noodles Recipe
Spicy Hibachi Noodles
If you’re like me and enjoy a bit of heat, this one’s for you. Add a teaspoon of sriracha or a pinch of red pepper flakes while cooking. For even more kick, a spoonful of gochujang (Korean chili paste) brings depth and spicy umami flavor. This pairs wonderfully with grilled shrimp or tofu.
Hibachi Noodles with Chicken
This is the version my husband requests most often. Simply slice boneless chicken thighs or breasts into bite-sized pieces, season with a dash of soy sauce and garlic powder, and sauté until golden. Toss the cooked chicken into the noodles just before serving. It makes the dish hearty enough for dinner on its own.
Hibachi Steak and Noodles
Inspired by Japanese steakhouses, this version involves pan-searing thin strips of steak with a little soy sauce, garlic, and butter. The combination of juicy beef with buttery noodles is indulgent and totally satisfying.
Veggie-Packed Hibachi Noodles
This one’s my favorite when I want something fresh and colorful. Add sautéed mushrooms, shredded carrots, bell peppers, and broccoli. Stir-fry them briefly before adding the noodles so they keep their crunch. Finish with green onions and toasted sesame seeds for extra flavor.
FAQs
Yes, simply replace the meat with tofu or extra vegetables like zucchini and mushrooms.
Lo mein noodles work best, but you can also use spaghetti or udon noodles if that’s what you have on hand.
Yes, black bean sauce or extra teriyaki sauce can be used as substitutes.
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water or broth to revive the noodles.
Time to Wok and Roll
I hope this hibachi noodles recipe becomes a regular in your kitchen like it is in mine. It’s one of those dishes that feels indulgent but is so simple to pull off, even on a busy weeknight. With buttery garlic flavors, a kick of umami, and endless customization options, these noodles deliver that crave-worthy restaurant experience without leaving your home.
If you loved this hibachi noodles recipe, you’ll also enjoy our Beefaroni Recipe, a comforting pasta dish with a rich, meaty sauce that’s perfect for family dinners!
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