You can quickly prepare these vegan Hibachi Noodles, which are restaurant-quality, at home in just 15 minutes by tossing the noodles in a garlicky, umami-heavy sauce.
After enjoying everything I ate at the neighborhood Japanese steakhouses while residing in Vancouver, Canada, I knew I had to make all of my favorite hibachi-style dishes at home. Even after all these years, I can still taste the flavors of their noodle dishes!
When I first tried these vegan Hibachi Noodles (Japanese Steakhouse Noodles), the memories flooded back. It also doesn’t hurt that the ingredients are simple to find, affordable, and vegan-friendly; they’re made with noodles and a buttery, umami-flavored sauce, and they might even be better than the restaurant version.
These Japanese-inspired hibachi noodles are just as simple to make as my peanut noodles and teriyaki noodles, making them ideal for dinners, lunches, and meal preparation. Additionally, they’ll be considerably cheaper than what the steakhouse charges. [feast_advanced_jump_to].
The portable Japanese cooking device known as the “hibachi grill” gave rise to the term “Hibachi-style” cooking. This style of grill uses charcoal as fuel and has top heat-resistant grates. Teppanyaki grilling is the correct term for the style of cooking you’ll find in many Japanese-American steakhouses, like Benihana, which is done on a large electric griddle.
While diners gather around the cooktop, chefs who are skilled in teppanyaki grilling will slice and dice on a hot griddle. Traditionally, hibachi noodles are stir-fried on a griddle, but in this inventive version, this step is skipped in favor of a quick stovetop method.
How To Make Hibachi Noodles (1 Min Video)
It seems deceptively easy but who knows. I am aware that there is a lot of butter and some garlic. Then the linguine was added, along with some thin, watery black sauce that appeared suspiciously to be soy sauce but wasn’t as salty (I’m not sure what kind of noodles are used at your Hibachi restaurant, but at Kobe’s Japanese Steakhouse they look suspiciously like linguine—small in width but not as wide as rice noodles and flat). Or perhaps the sweetness that follows counteracts the saltiness
I’m starting to think that black sauce is some sort of mixture, possibly including soy sauce and teriyaki sauce components. When someone at my table inquired, they responded that it was Coca-Cola. Back to the cooking, huh? After more mixing, sugar, salt, and pepper, it is finally heaped onto everyone’s plate and sprinkled with sesame seeds. Add a few red pepper flakes if you want to give it some heat.
Well, that’s my take anyway. If you know any better or if you are/were a Hibachi chef in training and don’t mind divulging the secrets, I’m all ears. Give it to me! For now, this is the best I can do. Since I don’t have those fancy grill thingies they have at hibachi places, I cooked mine in a wok big enough to handle the mixing of the noodles. You won’t get the slightly charred and mixed flavor from all food being cooked in one place (rice, meat, noodles) but it works.
Ingredients & Making Your Hibachi Cooking Oil
Hibachi chefs combine 4 basic ingredients to create their base cooking oil. Sesame seed oil, olive oil, rice cooking wine, and soy sauce are used to make the hibachi cooking oil.
To make storing and using the oils, rice cooking wine, and soy sauce easier, combine them in a container that can be sealed, like a jar or squeeze bottle. Shake to combine before using.
If you don’t have sesame oil on hand, read my guide here to learn all about the top sesame seed oil substitutes.
Cook your chosen pasta noodles until al denté in texture. Drain and rinse, then drizzle with sesame seed oil. Toss the noodles to coat them evenly with the seasoning (or a pinch of ground pepper) and a few turns of your fresh black pepper grinder. Set aside.
This is the best recipe I have developed for hibachi noodles, which I have worked through making many servings of; authentic in this case meaning as close to my favorite Japanese steakhouses’ just-fried noodles.
What type of noodle is best?
Hibachi Noodles are typically made with Yakisoba noodles. If you had any on hand, you could also use ramen or udon noodles!
Unfortunately I cant really find those authentic noodles where I live so I had to substitute them with a box of Delallo Linguine Pasta – which was delicious!
No one even questioned it, and I was able to make it on the spot without having to travel outside of town to an Asian market, so to be quite honest, it worked really well.
The real thing would undoubtedly be more authentic, but sometimes you just have to get by with what you’ve got!
It’s so simple to reheat these noodles if you have leftovers (which we never do, lol).
To do this, simply add the noodles to a skillet that has been heated through with a little butter and sesame oil over medium heat.
Depending on how many leftovers you have, add 2 to 3 tablespoons of water, then cover the pan. When the noodles reach the desired temperature, let them heat for a few minutes while stirring them occasionally.
You must also prepare the Hibachi Chicken with Yum Yum Sauce if you’re making these delicious hibachi noodles.
I’ve got you covered when it comes to other delectable Asian recipes with these Vietnamese Spring Rolls. This Chicken Laab is perfect for lettuce wraps for something healthier.
FAQ
What noodles are used for hibachi?
Hibachi Noodles are typically made with Yakisoba noodles. If you had any on hand, you could also use ramen or udon noodles!
What sauce is used in hibachi?
While teriyaki chicken is cooked with a sweet glaze made of soy sauce and other ingredients, hibachi chicken is cooked in soy sauce.
What ingredients do they use at hibachi?
- 1 tablespoon vegetable oil.
- 1 pound of sirloin steak, chicken thighs, or breasts, diced into bite-sized pieces.
- 1 tablespoon unsalted butter.
- 3 tablespoons low sodium soy sauce.
- ½ teaspoon sesame oil.
- ½ teaspoon fresh ginger.
- 1 clove garlic , finely minced.
- 2 teaspoons fresh lemon juice.
Are Hibachi Noodles the same as lo mein?
The Difference Between Hibachi Noodles And Lo Mein In actuality, there isn’t much of a difference between hibachi and lo mein; however, lo mein is made in China while hibachi is made in Japan (spaghetti is excluded from the comparison).
