Wanna learn easy homemade Japanese hibachi noodles recipes? Here’s our easy homemade Japanese hibachi noodles recipe. Check it out!
If you come to Japan & go out with a lantern to meet a person who doesn’t love noodles, I think even then it will be hard for you to find one!
I mean, why it won’t be!
A survey conducted by an internet research firm says almost 90 percent of Japanese people love noodles, whereas 70 percent consume them at least twice a week.
And not saying this just because I’m from Japan, but you will forever cherish our Japanese-style noodle recipes after trying them once in a lifetime.
If I sit for writing about all the variations & flavors of Japanese noodles, I might end up with a novel book.
But it’s never too late to write about our famous Japanese hibachi noodles recipe!
I know you are already looking forward to seeing what’s in it!
So let’s start without further delay!
All About Japanese Hibachi Noodles Recipe
Though hibachi noodles are a popular dish in Japanese restaurants, you will be stunned to know that you can cook almost as restaurant style within a low budget & little effort.
In this article, I’ll give one-by-one relatable points to create a clear concept about hibachi noodles, along with their different types of recipes, necessary ingredients, nutritional value, storing methods & serving suggestions.
But, at first, I will fulfill your eagerness to know about hibachi noodles itself.
What Are Hibachi Noodles?
Hibachi noodles are usually prepared with noodles, a sweet sauce consisting of soy sauce, teriyaki, sugar, and lemon juice (optional).
And, right before serving, sesame oil, sesame seeds, and green onions are drizzled over the entire meal.
Now, before going to the recipes, let’s see which noodles are used for the Habichi recipe.
What Noodles Are Used for Hibachi Noodles?
The fun thing is there is no such thing as a ‘hibachi noodle’ that you can buy.
The name basically stems from the type of cooking, which is frequently done with a degree of flair by the chefs.
Typically, these hibachi noodles are made with Yakisoba noodles; you can also use Ramen, Udon, Harusame, Somen, Hiyamugi, Tokoroten easily!
I am attaching a brief about them for your convenience.
Normally, soba refers to buckwheat; however, in Yakisoba, soba refers to noodles produced from wheat flour and seasoned with sauce.
Ramen is usually thin and pale yellow, with a firm and elastic texture, and is made using wheat-based flour, kansui (alkaline water), and saltwater.
Udon is the thickest type of Japanese noodles. You will find dazzling white wheat-based strands that can be 4 to 6 mm thick.
Harusame is a sort of glass noodle that is quite unique. And If you are looking for noodles to be prepared from potato starch, then you may go for Harusame!
Another wheat-based noodle is Somen. However, this one is thick and white in color rather than the regular thick and pale yellow shape.
Hiyamugi is another wheat-based noodle that is similar to Udon and Somen. Even though they’re served similarly to udon and somen noodles, you can differentiate them by their thickness.
If you like uniqueness, you are gonna love Tokoroten as it’s the strangest of all noodles. It’s a clear, jelly-like noodle made of red seaweed with Kanten gelatin from Japanese (ogonori).
Once, my little sister was craving for hibachi noodles & I had nothing of the above in my hand, then I used Linguine Pasta as an alternative.
Believe me, that too came out as so delicious that she slurped them all out within a few minutes!
So, the magic of the authentic hibachi noodles recipe actually lies in your hand.
Now I will tell you how you can make the best recipe with every possible detail.
Recipe For Hibachi Noodles
Traditionally, hibachi noodles are made on a grill top griddle.
But if you make it at home, a flat pan, large skillet, or a wok can be used.
We, Japanese, enjoy eating this food as our main dish, sometimes as a side dish, whereas it often appears like an easy to make snack for a sudden guest.
You will be surprised to know how handily you can make this recipe at home.
So, let’s ditch the restaurants & see the procedure!
|Approximate Time: 15 minutes|
Ingredients Used For HIbachi Noodles:
- 2 tablespoons of dark soy sauce
- 1 tablespoon of teriyaki sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of rice vinegar
For the Noodles:
- 200 gram dry noodles (or linguine pasta)
- 3 tablespoons of butter (salted or unsalted)
- 2 teaspoons of minced garlic
- ½ teaspoon of salt (or according to taste)
- 1 tablespoon of sesame oil
- 2 teaspoons of minced ginger
- ¼ cup chopped onions
- 2 teaspoons of white sesame seeds
- ¼ teaspoon of ground pepper
Steps To Make Hibachi Noodles At Home:
Boil the noodles-
Boil the dried noodles according to the package guidelines in salted water. Cook the noodles until they are al dente. Remember, the final dish will turn mushy if they are overdone.
Make The Sauce-
Take a bowl & stir soy sauce, teriyaki sauce, brown sugar, and rice vinegar together. Then set them aside.
Stir fry the noodles-
- Take a flat pan, a large skillet, or a wok and heat butter and sesame oil over high heat.
- Once they’re adequately heated, add the onions, ginger, and garlic and cook for 2-3 minutes or until they get gently browned.
- Toss the cooked noodles in the pan with the sauce mixture to coat them.
- Add salt and pepper and toss thoroughly.
- Check for salt and adjust as needed.
- Garnish with sesame seeds and serve right away.
To speed up the procedure, you can boil the noodles ahead of time. After draining the water, mix the cooked noodles with 2 teaspoons of vegetable oil to keep them from sticking together. Then, put them in the refrigerator for up to 4 days in an airtight container.
In case you’re looking for an easy-peasy breakfast idea for your kids & spouse, just give it a try!
For your better understanding, I’ve attached a video below-
Having a passionate noodle slurper family, I hardly reheat & store them. We finish them as soon as the cooking is done most of the time.
But if you want to reheat them for serving next time, you can follow the process below.
How to Reheat Hibachi Noodles?
To reheat your leftover noodles-
- At first, take a little bit of butter and sesame oil in a skillet & heat them.
- Add the noodles.
- Then add 2-3 tablespoons of water (can vary on how many leftovers you have) & put the lid on.
- Allow for a few minutes of heating time, stirring occasionally, until the noodles reach the required temperature.
- Then, again serve hot & enjoy!
Now, what if you have made a large portion and want to store it for later? Will you be able to do it?
Well, the answer is yes, you can store them. And here I am sharing my short-term and long-term storing techniques.
How to Store Hibachi Noodles?
To store the leftovers –
- Set them in an airtight container and refrigerate them for up to two days.
- Place them in the freezer for up to 30 days in a firmly zipped freezer bag. Normally, I don’t recommend keeping them in the freezer for more than 30 days.
If you want to defrost, remove them from the freezer and then keep in the refrigerator overnight or for 8-12 hours.
Now, moving to an important part that you might be concerned about.
Nutritional Facts of Hibachi Noodles
Not this food will only satisfy your appetite; It can also be highly significant to your health!
Let me explain how!
You can keep yourself away from celiac disease if you go for the authentic hibachi noodles recipe that is actually done with yakisoba noodles!
Yakisoba is a nutritious & gluten-free Japanese noodle that you can eat as a substitute for rice.
Before buying, check the packet & make sure that the yakisoba noodles are traditionally manufactured with ingredients free of gluten.
Some more gluten-free noodles you can use for the Hibachi Noodle recipe are – Harusame, Tokoroten, Rice flour Somen & so on.
Besides this concern, this food has a well-balanced caloric distribution.
Let’s have a look at this!
- Calories: 327kcal (per serving)
- Carbohydrates: 46g
- Protein: 6g
- Fat: 13g
- Saturated Fat: 6g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 1g
- Cholesterol: 23mg
- Sodium: 1228mg
- Potassium: 71mg
- Fiber: 1g
- Sugar: 8g
- Vitamin A: 264IU
- Vitamin C: 1mg
- Calcium: 26mg
- Iron: 1mg
By the way, you can enhance the calorie count & the taste of the recipe if you want.
You will get the answer below.
What to Pair with Hibachi Noodles?
Honestly, this Noodle is tasty of its own, but besides the basic recipe, you can pair this dish with numerous sides making it more appealing & nutritionally enriched.
I often combine them with Hibachi-style shrimp, chicken, beef & vegetable, which fantastically complement the noodles.
What sauce do they use to cook hibachi?
The sauce used to cook hibachi is a combination of soy sauce, mirin (a sweet rice wine), and sake (a Japanese rice wine). This mixture is sometimes referred to as “teriyaki sauce.” Other ingredients may be added, such as garlic, ginger, sugar, and sesame oil, to enhance the flavor.
During the cooking process, the hibachi chef will typically pour the sauce over the ingredients being cooked on the hot griddle, such as steak, chicken, shrimp, or vegetables, to infuse them with flavor and create a caramelized coating.
Some chefs may also use other sauces, such as Yum Yum sauce or sesame sauce, as a condiment or dipping sauce for the finished dish.
These sauces are typically made with a combination of mayonnaise, tomato paste, sugar, rice vinegar, and spices, and can add a tangy, creamy flavor to the hibachi meal.
Lastly, concluding with a metaphor, “In the world of Japanese food variety, noodle is a large intercontinental & hibachi noodles are one of the biggest countries.”
So, don’t miss having a cooking session with our delightful Japanese hibachi noodles recipe in your kitchen & leaving your family member to lick the spoon.
Thank you for staying with me all the way to the end.
Have a good day!