Crave-Worthy Hibachi Noodles Recipe Made Easy
This hibachi noodles recipe delivers buttery, savory, restaurant-style flavor right at home. With springy noodles, garlic-ginger aromatics, and a glossy soy glaze, it’s quick to make and easy to customize for weeknight meals or special occasions.
Equipment
- Large pot
- Strainer or Colander
- Nonstick or cast-iron skillet (or Blackstone griddle)
- Mixing bowl
- Whisk
- Tongs
Ingredients
- 1 lb thick noodles udon, yakisoba, or linguine
- 2 tbsp neutral oil
- 2 tbsp unsalted butter
- ¼ cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 2 tsp toasted sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp brown sugar
- ½ tsp black pepper
Optional Ingredients:
- Sliced green onions
- Sesame seeds
- Cooked shrimp diced chicken, or tofu
- Mushrooms zucchini, or shredded cabbage
Instructions
- Cook noodles 1 minute less than package directions, drain, and rinse.
- Whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and pepper.
- Heat skillet or griddle over medium-high; add oil until shimmering.
- Sauté garlic and ginger for 30–40 seconds until fragrant.
- Add noodles and let them sear for 1 minute before tossing.
- Pour in sauce and add butter; toss for 2–3 minutes until coated and glossy.
- Taste and adjust seasoning if needed.
- Garnish and serve hot.
Notes
For best results, slightly undercook the noodles before stir-frying and use low-sodium soy sauce to keep flavors balanced.