Where Can I Buy Hibachi Noodles?

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.

Location and hours416 Jerusalem Ave, Hicksville, NY 11801

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.

FAQ

What kind of noodles are used at hibachi restaurants?

Hibachi Noodles are typically made with Yakisoba noodles. If you had any on hand, you could also use ramen or udon noodles!

What is the difference between hibachi noodles and lo mein?

Although there isn’t much of a difference between Hibachi and lo mein (spaghetti is excluded from the comparison), the latter is made in China while the former is from Japan. There are also eight different kinds of noodles in Japan.

What kind of noodles does Kobe Steakhouse use?

Hibachi noodles are those wonderful soft, fried garlic noodles that are served at Japanese steakhouse restaurants like Benihana, Kyoto, and Kobe (as well as MANY other local hibachi and teppanyaki-style Japanese restaurants where the foods are grilled tableside).

What does hibachi noodles taste like?

These flavorful hibachi noodles hit all the right notes with their buttery goodness, rich umami, slight sweetness, and of course, the garlic and ginger, just like what you get at your favorite hibachi restaurant, but even better.