Hibachi Noodles {Japanese Steakhouse Fried Noodle} @ Bake It With Love (2024)

Unleash the flavors of Japan with our easy Hibachi noodles recipe! Learn to cook this savory, classic dish at home and impress your family and friends. 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: Japanese Steakhouse Noodles

If you don't know just how addictive these grilled Hibachi Noodles are yet, you 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 delicious noodles at home!

If you love hibachi teppanyaki cooking, try my other amazing Japanese steakhouse recipes! Hearty hibachi steak and shrimp, fried vegetables, zucchini, and more!

Make your homemade hibachi noodles a meal by grilling your favorite vegetables and a protein, then tossing them with the noodles for a loaded noodle bowl!

My family's hibachi grilling night usually includes these perfect grilled noodles or hibachi fried rice, plus some hibachi vegetables and one of the three staples 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, and ginger sauce (best served with seafood and vegetables).

❔ What Are Hibachi Noodles?

Hibachi noodles are those fabulous soft, fried garlic noodles served at Japanese steakhouse restaurants like Benihana, Kyoto, and Kobe.

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!

🥘 Ingredients

• Yakisoba Noodles, 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 and 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 the Hibachi Cooking Oil section below) is the primary sauce used to fry the noodles.
• Unsalted Butter - would work best. I hold off on adding 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 Sauce - part of the final flavor of your hibachi noodles. Add more to taste if desired (see my homemade teriyaki sauce recipe).
• Mirin - (optional - but I love and highly recommend it!
• Sesame Seeds - optional, for garnish when serving.

🥢 How To Make Hibachi Cooking Oil

The base cooking oil used by hibachi chefs combines 4 basic ingredients. Hibachi cooking oil is made with sesame 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 easy storage and use. Shake to combine before using.

If you don't have sesame oil, you can read about the best sesame seed oil substitutes in my guide here!

🔪 How To Make Hibachi 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

1. Heat. Bring the wok or a large frying pan to medium heat. Add ¼ cup of the hibachi cooking oil, butter, garlic, and ginger.
2. Fry. Sauté the garlic and ginger while the butter melts until the garlic is tender, about 2-3 minutes. Add the pasta, teriyaki, and mirin. Fry the cooked noodles until they are heated through, turning occasionally, for about 2 minutes.
3. Serve. Use additional hibachi cooking oil as needed, then sprinkle with sesame seeds when serving.

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 Kinds Of Noodles Are Best For Hibachi Grilling?

Note that there is no one actual 'hibachi noodles' that you can purchase. The name 'hibachi noodle' comes from the cooking style that is seen.

They are 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 is clear, glass noodles based on mung bean starch.
• Somen - thick, white noodles that are wheat-based and hand-pulled.
• Udon Noodles are thick, white noodles made from buckwheat flour, most known for being served in the fish and kelp-based broth, dashi.
• Soba is pale yellow noodles made from wheat flour and buckwheat.
• Ramen Noodles are pale yellow noodles 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 is white, wheat-based noodles similar to 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 pasta such as Spaghetti, Linguine, and Angel Hair pasta can be used.

Check out my fabulous hibachi recipes for making an incredible hibachi dinner night at home!

🥡 Storing & Reheating

Refrigerate 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 them after 2 days of being refrigerated.

Reheating

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.

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❓ FAQ

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