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. Next, some thin, watery black sauce that resembles soy sauce but isn’t as salty as it looks, along with some linguine (I’m not sure what kind of noodles they use at your Hibachi place, but at Kobe’s Japanese Steakhouse, it looks suspiciously like linguine—small in width but not as wide as rice noodles and flat). Or perhaps the subsequent sugar counteracts the saltiness.
I’m starting to think that black sauce is actually a blend of some kind, possibly including teriyaki sauce components and soy sauce. At my table, when someone inquired, they said it was Coca-Cola. Ah-ha! Let’s get back to the cooking: sugar, salt, pepper, and more combining, until it’s all heaped onto plates and sprinkled with sesame seeds. Additionally, you can add some red pepper flakes to give it some spiciness.
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.
What kind of noodles are best for hibachi?
Hibachi noodles are traditionally made with yakisoba noodles. This is a long, flat noodle made of wheat flour. Make your hibachi noodles with any other long wheat, rice, or gluten-free noodles you enjoy if you can’t find yakisoba where you are.
- Noodles: Look for yakisoba noodles in Asian markets or the International section of large grocery stores if you want to make this recipe as true to its original form. If not, feel free to substitute ramen, udon, spaghetti, or linguine noodles.
- Don’t skip the vegan butter! The base of the hibachi noodle sauce is made of melted vegan butter and garlic, and it’s what gives this noodle dish its luxurious, decadent flavor.
- Hibachi noodle sauce: A few sweet, savory, and umami-flavored ingredients come together to make this easy-to-make sauce. You can also make it gluten-free by using tamari instead of soy sauce.
- Garnishes and toppings: Add a few extra flavors and toppings to liven up the noodles. Sesame oil is my husband’s favorite topping, but you can also use sesame seeds, green onions, or lemon juice.
How to make hibachi noodles
It’s so easy to prepare this recipe for hibachi noodles—just follow these 4 easy steps to have the entire meal ready to eat:
- Cook the noodles: Follow the directions on the package and boil the noodles. After they’re finished, replenish the pot with them after draining the water.
- To prepare the sauce, combine the melted butter, garlic, and remaining ingredients in a bowl and whisk them together.
- To assemble the noodles, pour the sauce into the pot with the cooked noodles and toss to mix.
- Serve, garnish, and savor: Spoon the dressed hibachi noodles into bowls and add any desired toppings. Serve and savor! Refer to the printable recipe card below for a list of all ingredients and instructions.
Hibachi noodles go well with hibachi veggies, vegan steak, teriyaki tofu, marinated tofu, or fried rice on the side to recreate the flavors of a Japanese hibachi meal. You could even try dipping and drizzling ginger sauce or yum yum sauce dressing (in addition to your meal)
The noodles and sauce are both readily prepped in advance. When it’s time to eat, combine the two and reheat in the microwave or on the stove after keeping them in separate containers in the refrigerator!
