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About This Recipe
If you’ve ever been to a Japanese steakhouse and found yourself low-key more excited about the noodles than the main entrée, you’re not alone—and these Hibachi Noodles bring that same garlicky, buttery goodness right to your own kitchen with just a few simple steps. Whether you’re craving a cozy weeknight dinner or looking to elevate your at-home takeout game, this simple recipe checks every box.
What makes these noodles truly special? The rich, flavorful savory sauce that coats the linguine (or any noodles you have on hand). It’s made with a combination of a little butter, garlic, soy sauce, and hoisin so that these noodles come out perfectly coated and bursting with flavor every time.
Serve these Japanese hibachi noodles as a simple side dish, or bulk them up with hibachi steak, teriyaki chicken, shrimp, or sautéed veggies for a full hibachi-style meal. I love to drizzle with a little of my skinny yum yum sauce on top to really take these noodles to the next level! Oh, and the best part? These flavorful noodles reheat great so you can make a big batch and enjoy all throughout the week!
Why You’ll Love These Hibachi Noodles
- Restaurant flavor at home: Tastes just like your favorite hibachi place, but for a fraction of the cost.
- Quick & easy: This easy recipe is ready in about 20 minutes, made with simple ingredients, and no special equipment needed.
- Customizable: Add your favorite proteins like this Hibachi Steak or veggies to make it a complete meal.
- Great leftovers: These noodles reheat great, so you can prep a big batch and enjoy all week.
- The best hibachi noodles: The perfect balance of salty, sweet, and umami in every bite for the ultimate comfort food.
- Pasta: I used linguine for its slightly flat, wide shape that holds onto sauces well. It gives these noodles a hearty, satisfying bite that is perfect for soaking up all the savory hibachi flavors. However, any long noodle pasta of choice works (spaghetti, angel hair pasta, etc.)
- Salted butter: I normally use unsalted butter in my cooking but for this hibachi recipe I really like to use salted butter to give it that extra flavor and depth. Unsalted butter works fine if you are watching your salt content, especially with the soy sauce.
- Garlic: Fresh minced garlic cloves or garlic cubes also work.
- Soy sauce: I prefer to use low-sodium soy sauce. The soy sauce adds umami, saltiness, and a savory depth to the dish without overpowering it.
- Hoisin sauce: If you don’t have hoisin sauce, you can substitute it with a mix of soy sauce and a little honey or brown sugar for sweetness, plus a dash of rice vinegar or sriracha for tang or heat.
- Sesame oil and white sesame seeds: The drizzle of sesame oil adds a toasted, nutty aroma while the sesame seeds add a light crunch and give these noodles that classic hibachi-style look.
- Add protein: Serve these noodles with a side of protein like this hibachi steak, teriyaki chicken, bang bang salmon bites, etc.
- Yum yum sauce: Drizzle a little yum yum sauce on top of these delicious noodles for a true hibachi experience!
- Hibachi vegetables: Toss in your favorite vegetables like broccoli, onion, bok choy, zucchini, carrots, etc.
- Gluten-free: Use gluten-free pasta and substitute the soy sauce with tamari or coconut aminos, and make sure your hoisin sauce is gluten-free too.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, as per the package directions, about 9-10 minutes. Reserve 1/4 cup of the pasta water.
2. Drain the pasta, then add to a bowl (or return it to the pot) and toss with the reserved pasta water.
3. Add butter and garlic to a wok or large skillet. Heat over medium-high heat.
4. Once butter has mostly melted, add the cooked noodles and toss to coat.
5. Add the soy sauce and hoisin sauce; continue to toss noodles until evenly coated.
6. Remove from heat. Season with salt and pepper to taste. Drizzle sesame oil over top and sprinkle with sesame seeds. Serve with hibachi chicken or steak or as is, and enjoy!
Store leftover noodles in an airtight container in the fridge for 3-4 days. To reheat, sprinkle a few drops of water on top or cover with a damp paper towel. Reheat in the microwave for 1-2 minutes, or until heated through.
Helpful Tips
- Don’t overcook pasta: Cook the pasta until it’s just al dente so it doesn’t get mushy when you toss it in the hot skillet with the sauce. It’ll absorb flavor better and hold up to stirring.
- Hot pan: For that authentic hibachi flavor, cook everything over medium-high to high heat. A hot pan helps caramelize the butter and garlic for extra depth.
- Don’t crowd the pan: Make sure your wok or skillet is big enough to be able to coat all the noodles evenly in the sauce. A crowded pan can lead to uneven cooking and soggy noodles. If you have a flat top grill, this is a great recipe to use it for so you can spread everything out.
What type of noodles work best for this recipe?
I used linguine for these homemade hibachi noodles because it’s widely available and holds up well to sauce. However, you can use any kind of noodles, including yakisoba noodles, udon noodles, lo mein noodles, or even spaghetti. Just aim for something with a bit of chew!
Can I make these hibachi-style noodles ahead of time?
Yes, these noodles are great to make ahead of time since they reheat well. Store leftovers in an airtight container in the fridge for 3-4 days. You can reheat in a skillet with a splash of water or soy sauce to loosen them up or in the microwave.
Do I have to use hoisin sauce?
Hoisin adds a sweet, tangy depth that’s key to the flavor. But if you don’t have it, you can try a mix of soy sauce with a touch of brown sugar and a dash of rice vinegar as a quick substitute.
More Delicious Recipes You’ll Love
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Hibachi Noodles
Ingredients
- 8 oz. linguine pasta
- 3 Tbsp salted butter (42g)
- 2 garlic cloves minced
- 2 Tbsp low-sodium soy sauce (30g)
- 2 Tbsp hoisin sauce (39g)
- Salt and pepper to taste
- 1 tsp sesame oil (5g)
- 1 Tbsp white sesame seeds
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Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, as per the package directions, about 9-10 minutes. Reserve 1/4 cup of the pasta water. Drain the pasta, then add to a bowl (or return it to the pot) and toss with the reserved pasta water.
- Add butter and garlic to a wok or skillet. Heat over medium-high heat. Once butter has mostly melted, add the cooked noodles and toss to coat.
- Add the soy sauce and hoisin sauce; continue to toss noodles until evenly coated.
- Remove from heat. Season with salt and pepper to taste. Drizzle sesame oil over top and sprinkle with sesame seeds.
- Serve with hibachi chicken or steak or as is, and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
