Hibachi Noodles Recipe

Why You’ll Love This Recipe

I love this recipe because it gives me all the bold, umami-packed flavor of restaurant-style hibachi in a single pan. It’s fast, budget-friendly, and requires ingredients I almost always have in my kitchen. The combination of sesame oil, garlic, and soy-based sauce hits just right every time. Whether I eat it on its own or toss in some grilled veggies or protein, this dish never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the noodles:

• 1 (14-ounce) package yakisoba noodles or lo mein noodles

For the sauce:

• 2 tablespoons sesame oil

• 2 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1/4 cup low sodium soy sauce

• 1 tablespoon teriyaki sauce

• 1 tablespoon oyster sauce

• 1 tablespoon brown sugar

• 1/2 teaspoon ground black pepper

For garnish:

• 2 green onions, sliced

• Sesame seeds (optional)

Directions

1. I cook the noodles according to the package instructions, then drain and set them aside.

2. In a large skillet, I melt the butter with the sesame oil over medium heat.

3. I add the minced garlic and cook for about 30 seconds, just until it’s fragrant.

4. I add the cooked noodles to the skillet and pour in the soy sauce, teriyaki sauce, oyster sauce, brown sugar, and black pepper.

5. I toss everything together well, letting the noodles cook for another 2–3 minutes to absorb the sauce.

6. I finish them off with sliced green onions and a sprinkle of sesame seeds before serving hot.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• I sometimes add grilled chicken, shrimp, or tofu to make it a more complete meal.

• Stir-fried veggies like mushrooms, zucchini, or bell peppers add color and texture.

• I swap in coconut aminos for soy sauce when I want a gluten-free option.

• For a spicy kick, I add a drizzle of sriracha or chili oil.

• I’ve also tried using ramen noodles or spaghetti in a pinch—it still works great.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the noodles in a skillet over medium heat with a splash of water or soy sauce to help loosen the sauce. The microwave works too, but I prefer the stovetop for the best texture.

FAQs

Can I use a different type of noodle?

Yes, I can use ramen, spaghetti, or any stir-fry noodles I have on hand. Just cook them according to package instructions and drain well.

Are these noodles vegetarian?

Yes, the base recipe is vegetarian, but I double-check that my oyster sauce doesn’t contain seafood if I’m strictly vegetarian or swap it for a plant-based alternative.

Can I make this ahead of time?

Yes, I can prep the noodles and sauce ahead and toss them together when ready to serve. It reheats well, so it’s great for meal prep.

What’s the best protein to add?

Grilled shrimp, chicken, tofu, or even beef all work well. I just cook the protein separately and stir it in with the noodles during the last few minutes.

Can I make it spicy?

Definitely. I like to add sriracha, red pepper flakes, or a bit of chili oil when I want more heat.

Conclusion

Hibachi Noodles are one of my favorite fast and flavorful meals to throw together when I want something comforting with big flavor. Whether I keep it simple or load it up with extras, this dish always satisfies. With just one pan and a handful of ingredients, I get a restaurant-style meal at home—fast, easy, and packed with savory goodness.

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