Hibachi Noodles

Why You’ll Love It

Quick and easy: 20 minutes or less is all it takes to make restaurant-style Hibachi noodles.
Delicious leftovers: They’re even better the next day heated up with a little butter and soy sauce
Family-friendly: Even kids will love this recipe.

Hibachi Noodles Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Linguine, yakisoba or soba noodles: Linguine works or your noodle or choice like soba noodles. You can find these in the Asian aisle of larger grocery stores or order some online. (I really like these!)
Butter: For richness.
Garlic: Feel free to throw in extra.
Soy sauce: You can add a salty flavor with light or dark soy sauce.
Teriyaki sauce: For sweetness.
Ground ginger: Such a delicious spice.
Rice wine vinegar: For a tang that balances out the sweet and salty flavors.
Toasted sesame oil: Always good in hibachi noodles.

How to Make Japanese Steakhouse Noodles

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the noodles: Boil the noodles until al dente and then drain.
Sauté the garlic: Melt the butter in a large wok and sauté the garlic. Add the cooked noodles and toss.
Add the remaining ingredients: Add the soy sauce, teriyaki sauce, ground ginger, rice wine vinegar, salt, pepper, sesame oil, and remaining tablespoon of butter. Toss and continue to cook until fully combined.
Garnish and serve: Serve immediately garnished with green onions if liked.

Substitutions and Variations

Gluten-free option: If you want a gluten free version, use gluten free noodles and ensure your soy sauce has no wheat flour in it.
Hibachi noodles: You have several options here if you can’t find hibachi noodles. You could use udon noodles, rice noodles, soba noodles, ramen noodles, or even make hibachi noodles if you’re feeling brave! If preferred, you can sub linguine pasta instead.
Add some veggies: Sliced broccoli, mushrooms, yellow onions, or zucchini would work.
Ground ginger: If you have fresh ginger, freshly grated ginger is always good. I’d suggest about a teaspoon.
Nice and spicy: Add a pinch of chili powder or minced chilies, and offer hot sauce at the table.
Rice wine vinegar: Use white wine vinegar or lemon juice instead.
Use a prepared sauce: A readymade teriyaki sauce or soyaki sauce can be used instead of making your own.
Add some crunch: Sprinkle sesame seeds on top before serving. You could also add some toasted cashews to your hibachi noodles.
Extra sweetness: Add a pinch of brown sugar.
Vegan version: Swap the butter for coconut oil.

Serving Suggestions

As a side dish: Pair hibachi noodles with hibachi shrimp or hibachi steak, as an alternative to hibachi rice. Don’t forget the eel sauce or sweet and sour sauce!
As the main course: Top your hibachi noodles with a protein such as chicken, beef, tofu, or pork, or pair it with an Asian chicken salad.

How to Store Easy Hibachi Noodles

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Add a little butter to a skillet and reheat the noodles until warm. For more flavor, add a splash of soy sauce or teriyaki sauce.