Hibachi Noodles

These buttery, garlicky hibachi noodles are restaurant worthy, tossed in a sticky garlic soy sauce and ready in under 20 minutes.

I love a good hibachi night, but honestly? Making it at home is just as fun and way faster!

Why you’ll love this recipe

• Easily make it a full meal: Add the optional hibachi chicken and veggies to turn this into a complete, balanced dinner.
• Fast and flavourful: Simple steps and ingredients that come together quicker and cheaper than your favourite restaurant.

Ingredients and substitutions

Hibachi Noodles

• Butter – Use margarine, ghee or a neutral oil like avocado or canola.
• Udon noodles – Swap for lo mein, soba or rice noodles.
• Garlic – Fresh or jarred minced garlic is best but you can use garlic powder in a pinch.
• Soy sauce – Use low-sodium soy sauce or tamari and coconut aminos for gluten-free.
• Hoisin sauce – Substitute with teriyaki sauce, oyster sauce or a mix of soy sauce + a little honey.
• Green onions – Use chives, but the flavour won’t be the same.

Hibachi chicken (optional)

• Sesame oil – Any neutral oil works, but sesame adds the flavour.
• Chicken breast – Use chicken thighs, tofu or shrimp.
• Soy sauce – Tamari or coconut aminos for gluten-free.
• Hoisin sauce – Teriyaki or oyster sauce work too.
• Garlic – Fresh or jarred, or swap with garlic powder.

Hibachi vegetables (optional)

• Sunflower oil – Any neutral oil like avocado or canola.
• Soy sauce – Use tamari or coconut aminos if gluten-free.
• Carrot – Substitute with cabbage, broccoli or snap peas.
• Zucchini – Yellow squash or bell peppers are great alternatives.
• Mushrooms – Any variety works (cremini, shiitake or button), or leave out if preferred.

How to make hibachi noodles with chicken and vegetables

Step 1: Marinate the chicken.

If you’re making this a meal, marinated the chicken with sesame oil, soy sauce, hoisin sauce and garlic.

Step 2: Boil the noddles.

Add the noddles to boiling water for up to 3 minutes.

Step 3: Sauté garlic.

Sauté some minced garlic with butter.

Step 4: Cook and finish the noodles.

Add the noddles to the garlic and toss with soy sauce and hoisin sauce, then finish with green onions.

Step 5: Cook the chicken.

Sauté marinated chicken until cooked through and set aside to serve.

Step 6: Cook the vegetables.

Sauté seasoned vegetables until tender-crisp and set aside to serve.

Frequently asked questions

What type of noodles are used for hibachi noodles?

Traditionally, hibachi noodles use yakisoba, but I love udon for its thick, chewy texture that soaks up the sauce. You can also swap in lo mein, soba, or rice noodles depending on what you have.

How do I prevent the noodles from sticking together?

If you’re setting them aside after boiling, you can toss them with some oil, but I recommend adding them straight to the skillet to toss with the sauce. Once they’re coated they’ll be good.

Can I make these noodles healthier?

Yes! By adding the chicken and veggies, you’ll enjoy a balanced meal and since you’re making it at home, you’re already controlling the ingredients, so it’s healthier than the restaurant versions. Feel free to use low-sodium soy sauce and cut back on the amount of butter or oil too.

Storing and reheating

Storing: This dish is perfect for meal prepping and enjoying throughout the week! Keep any leftovers in airtight glass containers in the fridge for up to 5 days.

Reheating: Warm leftovers in a skillet or microwave, adding a splash of water to bring the noodles and sauce back to life.

Freezing: You can freeze for up to 3 months, but I don’t recommend it as the noddles and vegetables will become mushy when thawed.