Hibachi Style Noodles

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I recently had my first Hibachi restaurant experience. I had no idea what I was missing. I loved everything about it – but I especially loved the noodles. They were sweet and spicy and I devoured my whole portion entirely way too fast.

I dreamed about them for a few weeks (hubby vetoed going back to the restaurant so soon) before googling to see if I could find a recipe to make them at home. When I ran across this one, I couldn’t believe how easy it was. Seriously, if you can boil water, you can handle making these. They’re also rediculously quick – mine took about 10 minutes start to finish.

We served these as a side with grilled steak and veggies. They also reheated well for lunch the next day.

Hibachi Style Noodles
(from Best of the Veg*)
Serves 4 as a side

1 package fresh, Chinese-style noodles
1 T. oyster sauce
2 T. soy sauce
8 T. sugar
2 T. honey
2 T. sesame oil
1 t. chili garlic

Cook the noodles according to package directions.

Whisk together the rest of the ingredients in a small bowl to make the sauce. Set aside.

Heat a wok or large skillet over medium/high heat. Add half of the sauce, then the noodles, followed by the remaining noodles. Toss for 2 minutes, then transfer to a serving bowl.

*Note: I’m not linking the blog here like I usually do because the last two times I visited the site, my antivirus flagged it as a site that was distributing viruses. If you’re interested in visiting the site anyway, you can find it by googling the name.


5 thoughts on “Hibachi Style Noodles

    • Are the noodles at your hibachi restaurant not sweet? These were a dead-ringer for the noodles they serve at our local hibachi restaurants. If you left out the sugar, it wouldn’t be hibachi-like!

  1. How large is the package of noodles? The noodles are my favorite part of hibachi so I wanted to double the recipe. Also, could you use teriyaki sauce instead of sugar/honey. The restaurant I usually go to has sweet noodles and it looked like a dark sauce they used so I assumed it was teriyaki.

    • I buy Nasoya Noodles and they come in a 9 oz. package.

      I wouldn’t sub teriyaki for the sugar/honey. I don’t think it would be the same. This sauce comes out dark like the one at our local hibachi place.

  2. Love this recipe! I subbed sriracha and garlic powder for the chili garlic. I didn’t have sesame oil but canola held up just fine. I used a little less sugar and added a bit of water to help make it all soluble. Family loved it! We had it with some yum yum sauce on the side of orange ginger steak w/ broccoli & some fried rice. Delicious! Totally made it feel like a night out! Only it didn’t cost us a bunch of $. Thanks for sharing!

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