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.
This dish can also be completed by adding some stir-fried chicken or shrimp for more protein.
Japanese Hibachi Noodles is a recipe for stir-fried noodles that is rich and buttery. The noodles are stir-fried in butter with a few sauces and brown sugar. Make this quick and simple recipe at home, and it will be restaurant-quality in under 20 minutes.
Toss the cooked noodles with the sauce in the skillet after adding the sauce mixture and the sauce mixture.
Teriyaki sauce imparts a savory salty-sweet flavor with plenty of umami undertones, in contrast to soy sauce, which gives these noodles a salty flavor followed by an umami sweet flavor.
Depart from your preferred Japanese eatery or Hibachi grill and prepare this noodle dish at home instead.
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 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!
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).
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 kind of noodles does Saganos use?
1 answer. They have soba and udon. Giving the Yakisoba dish with Tokyo style sauce a dry run is highly recommended.
