Bring hibachi night home with these garlicky, ginger-infused noodles tossed in a rich teriyaki sauce!
“Let’s go to hibachi!” is a phrase I heard often throughout high school and college. My friends and I gathered our savings from the summer and splurged at the local hibachi restaurant, which served all kinds of jazzed-up Japanese favorites. By far, the most common order in our group was hibachi noodles. When the talented restaurant chefs would place globs of cooked noodles on the grill in front of us, we’d lean forward with anticipation to watch them sizzle and steam. The long, hearty noodles stir-fried in butter, garlic, ginger, and sauces—let’s just say it was hard not to drool!
Luckily, you don’t need to leave home to enjoy hibachi noodles. They’re actually quite easy to make! In fact, if you’re hosting last-minute guests, you can whip this recipe up in a pinch. All it takes are four simple steps and 15 minutes.
If there’s anything I’ve learned, it’s that some recipes don’t require intense skill—just some staple ingredients and a whole lot of love. Bring the beauty and wonder of hibachi to the comfort of your kitchen, and watch it become a new favorite for your family and friends!
What does “hibachi” mean?
Contrary to what my friends and I thought while growing up, “hibachi” actually refers to a portable type of grill traditionally used in Japanese cooking. However, what we call “hibachi restaurants” in the U.S. are actually serving food cooked on teppanyaki grills, which are flat, iron cooktops.
Typical hibachis aren’t anything like the extravagant stovetops you see in restaurants. They’re small, round, and usually fueled by coal rather than electricity. So, what we’ve tasted in the States is only a glimpse of the magic of those burning “fire bowls” used in Japan.
Now you know the secret—these hibachi noodles aren’t made on a hibachi, but they are inspired by its rich contribution to Asian cuisine.
How do I store leftovers?
Once cooled to room temperature, hibachi noodles can be stored in an airtight container and refrigerated for 3-4 days. To prevent them from sticking together, toss them in two tablespoons of avocado oil before storing. Reheat them in a pan on the stove with a dab of oil over medium heat. Lightly stir-fry the noodles until they’re warm all the way through.
Serving suggestions
For a pop of flavor and flair, top your hibachi noodles with sesame seeds and freshly chopped scallions. If you’d like to add more protein, pair it with Fried Tofu, Teriyaki Chicken, Ramen Eggs, or Asian Garlic Shrimp. Craving a light and pleasant side to go with your chopstick-filled feast? Try Avocado Sushi Roll, Asian Cucumber Salad, or Spring Rolls.
Ingredients
- 16 ounces noodles such as linguine or yakisoba
- 3 tablespoons unsalted butter
- 4 teaspoons garlic minced
- 1 tablespoon ginger minced
- 3 1/2 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- 1 1/2 tablespoons brown sugar
- Salt and pepper to taste
- 1 tablespoon sesame oil
- Chopped scallions optional garnish
- Sesame seeds optional garnish
Instructions
- Cook the noodles according to the package instructions until al dente. Drain and set aside.
- In a large skillet or wok, melt the butter over medium-high heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Add the cooked noodles to the skillet. Pour in the soy sauce, teriyaki sauce, and brown sugar. Toss the noodles to coat them evenly, and season with salt and pepper.
- Remove the skillet from heat. Drizzle with sesame oil and, if desired, garnish with chopped scallions and sesame seeds. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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