These Hibachi Noodles are a must when it comes to making Hibachi Chicken and Yum Yum Sauce! They’re buttery, salty and full of delicious Asian flavors. Traditionally, they’re made with Yakisoba noodles but you could easily swap them out for a box of linguine pasta if needed!
I shared this easy Hibachi Noodle recipe to go with my last post featuring Hibachi Chicken and Yum Yum Sauce.
Not only is the perfect side dish to go with it, but its also a great stand-alone noodle dish thats quick, easy, and totally delicious.
Its loaded with fresh garlic, zesty ginger, crisp scallions and the noodles are coated in a buttery, salty, sweet homemade teriyaki style sauce.
As I mentioned above, its traditionally made with yakisoba noodles but I cant easily get those where I live… especially with everything thats going on in the world today.
So instead of using the authentic noodles, I swapped them out for a box of linguine noodles and they worked just fine!
To be quite honest, my entire family ate them and not one person said anything about the noodles so dont sweat it if youre unsure.
And if you’d like to make me watch Hibachi Noodles with Chicken and Yum Yum Suace step-by-step, then head on over to my instagram page and watch it on my story highlights!
Youll be surprised at how easy it is to make Hibachi Noodles at home! You dont even need a wok or a Hibachi Grill to do so – all you need is a large nonstick pan.
To begin, youll want to cook your noodles according to the package. When theyre done, strain and rinse them so they dont stick together.
Next, melt butter in the nonstick skillet over medium heat and add garlic, ginger paste, and a pinch of salt.
Let the mixture cook for a few minutes until it smells really good and the garlic is soft; about 1 – 3 minutes.
Next, add the soy sauce, brown sugar, and water and let the mixture simmer until it gets thick.
Now its time for the noodles! Add them and carefully toss them in the sauce. I say to do it carefully because you dont want to accidentally chop up the noodles with a pair of tongs or anything like that.
Once the noodles are tossed, finish with a drizzle of sesame oil, a squeeze of lemon juice and a sprinkle of chopped scallions.
Ingredients & Making Your Hibachi Cooking Oil
The base cooking oil used by hibachi chefs is a combination of 4 basic ingredients. Hibachi cooking oil is made with sesame seed 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 ease of storage and use. Shake to combine before using.
If you dont have sesame oil on hand, you can read all about the best sesame seed oil substitutes in my guide here!
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.
After working through preparing many servings of my hibachi noodles, I am finally sharing my best recipe! This is as close as I have gotten to authentic hibachi noodles, authentic in this case being as close to my favorite Japanese steakhouses just-fried noodles.
Cover and let it heat on low for about 3 to 5 minutes, or until nice and warm. Stir them occasionally for even heating.
So ditch your favorite Japanese restaurant or Hibachi grill and make this noodle dish at home.
Using my easy recipe, you can now make restaurant-quality Hibachi noodles at home, and that too at a fraction of the cost.
Rich and buttery, Japanese Hibachi Noodles is a stir-fried noodle recipe, where noodles are stir-fried in butter along with a few sauces and brown sugar. Make this easy and quick restaurant-quality recipe at home in under 20 minutes.
This homemade Hibachi noodle recipe is restaurant quality and it comes together in under 20 minutes using simple ingredients.
What Type of Noodles Are Used in Each Dish?
Both lo mein and chow mein are made with Chinese egg noodles—wheat flour noodles with egg added. Fresh egg noodles (preferably about 1/4-inch thick) are best for lo mein, while either fresh or dried can be used to make chow mein. Either way, the noodles need to be softened in boiling water before cooking. Dried noodles are parboiled in boiling water for 5 to 6 minutes before using, while fresh egg noodles only need to be boiled for 2 to 3 minutes. The exact amount of cooking time will depend on the thickness of the noodles, so be sure to follow the package instructions if available. But whether youre working with fresh or dried noodles, the goal is to boil them until they are just cooked but not too soft (what the Italians call “al dente,” or “cooked to the tooth”).
If Chinese egg noodles arent available, Italian pasta such as fettucini or linguini makes a handy substitute. A “quick and dirty” lo mein can be made by using Ramen noodles with a flavor packet.
What is the Japanese equivalent of lo mein?
What kind of noodles are in lo mein?
Are Japanese pan noodles like lo mein?