Japanese Hibachi Noodles

This easy and delicious recipe for Japanese Hibachi Noodles brings the flavors of a hibachi grill right into your kitchen, making it perfect for busy weeknights or impressing friends.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

8 oz noodles (such as egg noodles or udon) Look for good-quality brands like Nissin for instant noodles or Hakubaku for fresh udon.
2 tablespoons butter Use unsalted butter for more precise control over the flavors.
3 tablespoons soy sauce A good quality soy sauce like Kikkoman can make a difference. Tamari can be used for a gluten-free option.
1 tablespoon oyster sauce Adds depth; I recommend using Lee Kum Kee for an authentic flavor.
1 tablespoon brown sugar Packed brown sugar enhances the caramelized flavors.
2 green onions Sliced for freshness.
sesame seeds For garnish; toasted sesame seeds add a wonderful nutty finish.

Method

Cooking the Noodles

Begin by cooking the noodles according to the package instructions, typically boiling in salted water for about 4-5 minutes. Drain and set aside.

Preparing the Sauce

In a large skillet or wok, melt the butter over medium heat. Wait for it to start bubbling, but do not let it brown.
Add the drained noodles to the skillet, allowing them to soak up the buttery goodness.
Pour in the soy sauce, oyster sauce, and brown sugar. Toss everything together.
Stir-fry the mixture for 3-5 minutes until heated through, ensuring each noodle is coated in the flavorful sauce.
Add the sliced green onions and a pinch of salt, stir-frying for an additional minute.
Serve hot, garnished with sesame seeds and extra green onions if desired.

Notes

To prevent noodles from sticking, keep them moving in the skillet during cooking. Store leftovers in an airtight container in the fridge for up to 3 days.