Make these restaurant-quality vegan Hibachi Noodles at home in just 15 minutes! Noodles are tossed in a garlic and umami-loaded sauce, giving you a deliciously rich and indulgent dinner in no time.
After living in Vancouver, Canada and loving everything I ate at the local Japanese steakhouses, I knew I had to recreate all of my favorite hibachi-style dishes at home. The flavors of their noodle dishes are still with me after all of these years!
The memories came flooding back after I first tried these vegan Hibachi Noodles (Japanese Steakhouse Noodles). Made with noodles and a buttery, umami-flavored sauce, they may even be better than the restaurant version! It also doesn’t hurt that the ingredients are easy to find, inexpensive, and vegan-friendly.
Just like my Peanut Noodles and Teriyaki Noodles, these Japanese-inspired hibachi noodles are so easy to put together and are perfect for dinners, lunches, and meal prep. Plus, they’ll cost you way less than what the steakhouse charges.
What is hibachi?
“Hibachi-style” cooking gets its name from the portable Japanese cooking tool, the hibachi grill. This type of grill is heated with charcoal and has heat proof grates on top. While “hibachi-style” is used to describe the type of cooking you’ll see in many Japanese-American steakhouses (on a large electric griddle), like Benihana, the proper term is actually known as “teppanyaki grilling”.
Chefs who practice teppanyaki grilling will slice and dice on a hot griddle while customers sit around the cook top. Hibachi noodles are traditionally stir-fried on the griddle but this inspired version skips this step and substitutes it for a simple stovetop method instead.
What kind of noodles are best for hibachi?
Hibachi noodles are traditionally made with yakisoba noodles. This is a long, flat noodle made of wheat flour. If you can’t find yakisoba where you are, make your hibachi noodles with any other long wheat, rice, or gluten free noodles you love.
- Noodles - If you want to keep this recipe as authentic as possible, look for yakisoba noodles at Asian markets or in the International aisle at major grocery stores. Otherwise, feel free to use spaghetti, linguine, ramen, or udon noodles instead.
- Vegan butter - Don’t skip it! Melted vegan butter and garlic is the base of the hibachi noodle sauce and is the secret to making this noodle dish so rich and indulgent.
- Hibachi noodle sauce - This simple sauce is easy to put together using a handful of sweet, savory, and umami-tasting ingredients. It can also be made gluten free by swapping the soy sauce for tamari.
- Toppings and garnishes - Dress up the noodles with a few extra flavors and toppings. My husband's favorite is a drizzle of sesame oil but you could also add sesame seeds, green onions, or lemon juice.
How to make hibachi noodles
This hibachi noodles recipe couldn’t be easier to put together! The entire meal is ready to enjoy after 4 simple steps:
- Cook the noodles: Boil the noodles according to the package instructions. When they’re done, drain the water and add them back into the pot.
- Make the sauce: Whisk the melted butter and garlic, with the rest of the sauce ingredients together in a bowl.
- Assemble the noodles: Pour the sauce over the cooked noodles in the pot and toss to combine.
- Garnish, serve, and enjoy: Scoop the dressed hibachi noodles into bowls and garnish with any toppings you want. Serve and enjoy! For full ingredients and instructions see printable recipe card below.
Replicate the Japanese hibachi experience with the right side dishes! Hibachi noodles pair well with hibachi vegetables, vegan steak, teriyaki tofu, marinated tofu, or fried rice on the side. You could even switch up and use yum yum sauce dressing or ginger sauce for drizzling and dipping (in addition to your meal).
Make ahead tips
Both the noodles and sauce can easily be made ahead of time. Keep them in separate containers in the fridge, then combine the two and reheat in the microwave or on the stove when it’s time to eat!
Hungry for more vegan noodle recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print