23 Delicious Hibachi Noodles Recipes for Every Occasion

Picture this: sizzling noodles, vibrant veggies, and succulent proteins all coming together in a symphony of flavors right on your skillet. Hibachi noodles aren’t just a meal; they’re an experience—a quick, delicious escape to your favorite Japanese steakhouse without leaving your kitchen. Whether you’re craving a speedy weeknight dinner or a festive feast, our roundup of 23 hibachi noodle recipes promises to delight your taste buds and inspire your next culinary adventure. Let’s get cooking!

Classic Hibachi Noodles with Vegetables

Get ready to turn your kitchen into a hibachi haven with these sizzling, savory noodles. Grab your spatula—it’s showtime.

Ingredients

• 8 oz dried udon noodles
• 2 tbsp clarified butter
• 1 cup julienned carrots
• 1 cup sliced shiitake mushrooms
• 1/2 cup thinly sliced scallions
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of water to a rolling boil. Add udon noodles and cook for 8 minutes, stirring occasionally, until al dente. Drain and rinse under cold water to stop cooking.
2. Heat a large skillet or hibachi grill to medium-high heat. Add clarified butter, swirling to coat the surface.
3. Sauté carrots and shiitake mushrooms for 3 minutes, until slightly softened but still crisp.
4. Push vegetables to one side of the skillet. Pour beaten eggs into the empty space, scrambling for 1 minute until just set.
5. Add cooked noodles, scallions, soy sauce, mirin, and sesame oil to the skillet. Toss everything together for 2 minutes, ensuring even coating.
6. Sprinkle with black pepper, give one final toss, and remove from heat.

Kick up the crunch with extra scallions on top or serve alongside a zesty ginger dipping sauce. The noodles? Perfectly chewy, with a smoky-sweet depth that’ll have you coming back for seconds.

Spicy Hibachi Noodles with Chicken

Whip up a storm in your kitchen with these Spicy Hibachi Noodles with Chicken—bold flavors, quick steps, and unbeatable texture make this dish a weeknight hero.

Ingredients

• 8 oz boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 tbsp clarified butter
• 1 tbsp avocado oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup red bell pepper, julienned
• 1/2 cup yellow onion, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sesame oil
• 8 oz udon noodles, cooked al dente
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup scallions, thinly sliced
• 1 tsp white sesame seeds, toasted

Instructions

1. Heat a large wok over high heat for 2 minutes until smoking hot.
2. Add avocado oil and clarified butter, swirling to coat the wok evenly.
3. Toss in chicken strips, searing for 3 minutes until golden brown. Flip once for even cooking.
4. Push chicken to one side, add garlic and ginger to the empty space, sautéing for 30 seconds until fragrant.
5. Incorporate bell pepper, onion, and mushrooms, stir-frying for 2 minutes until vegetables are crisp-tender.
6. Drizzle soy sauce and sriracha over the mixture, tossing to coat evenly.
7. Fold in cooked udon noodles, ensuring they’re well-coated with the sauce and ingredients.
8. Create a well in the center of the wok, pour in beaten eggs, and scramble until just set, about 1 minute.
9. Finish with a drizzle of sesame oil, tossing everything together for a final 30 seconds.
10. Garnish with scallions and toasted sesame seeds before serving.

Enjoy the smoky char from the wok, the heat from the sriracha, and the chewy texture of the udon noodles. Serve with a side of pickled ginger for an extra zing.

Garlic Butter Hibachi Noodles

Every bite of these Garlic Butter Hibachi Noodles transports you straight to your favorite hibachi spot—minus the chef’s theatrics. Whip up this crave-worthy dish in under 20 minutes, perfect for weeknight wins or impromptu cravings.

Ingredients

• 8 oz dried udon noodles
• 3 tbsp clarified butter
• 4 garlic cloves, finely minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 cup mixed vegetables (carrots, zucchini, onions), julienned
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. Boil udon noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Sauté garlic and ginger in the butter until fragrant, 30 seconds, stirring constantly to prevent burning.
4. Add mixed vegetables to the skillet, stir-frying for 3-4 minutes until tender-crisp.
5. Push vegetables to one side of the skillet. Pour beaten eggs into the empty space, scrambling until just set, about 1 minute.
6. Combine noodles, soy sauce, oyster sauce, and sesame oil with the vegetables and eggs, tossing to coat evenly. Cook for 2 minutes, allowing flavors to meld.
7. Garnish with green onions and sesame seeds before serving.

Yield noodles with a silky, buttery finish and a punch of umami from the sauces. Serve alongside a crispy-edged fried egg for extra indulgence or pack it cold for a next-day lunch that’s just as delicious.

Hibachi Noodles with Shrimp and Scallops

Get ready to fire up your taste buds with this sizzling hibachi noodles dish, packed with succulent shrimp and scallops that’ll transport you straight to your favorite teppanyaki spot.

Ingredients

• 8 oz dried hibachi-style noodles
• 12 large shrimp, peeled and deveined
• 6 large scallops, side muscle removed
• 2 tbsp clarified butter
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2 green onions, thinly sliced
• 1/2 cup bean sprouts
• 1/4 cup carrots, julienned

Instructions

1. Bring a large pot of water to a rolling boil. Add the hibachi noodles and cook for 3 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. Heat a large skillet or hibachi grill to medium-high heat. Add 1 tbsp clarified butter and sesame oil, swirling to coat the surface.
3. Add the shrimp and scallops to the skillet. Cook for 2 minutes on each side, or until the shrimp are pink and the scallops have a golden crust. Remove from the skillet and set aside.
4. In the same skillet, add the remaining clarified butter, garlic, and ginger. Sauté for 30 seconds until fragrant.
5. Add the cooked noodles to the skillet, tossing to coat in the butter mixture. Pour in the soy sauce, mirin, and sugar, stirring to combine.
6. Return the shrimp and scallops to the skillet, along with the green onions, bean sprouts, and carrots. Toss everything together and cook for an additional 2 minutes, ensuring the vegetables remain crisp.
7. Tip: For an extra kick, add a splash of sriracha to the soy sauce mixture. Tip: Ensure your skillet is hot enough to sear the seafood properly, preventing it from steaming. Tip: Use tongs to toss the noodles gently, avoiding breakage.

This dish boasts a perfect balance of textures—chewy noodles, tender seafood, and crisp vegetables—all enveloped in a rich, umami-packed sauce. Try serving it with a sprinkle of toasted sesame seeds for an added crunch.

Vegetarian Hibachi Noodles with Tofu

Whip up a storm in your kitchen with these Vegetarian Hibachi Noodles with Tofu—bold flavors, quick steps, and zero compromise on taste. Perfect for those nights when you crave something sizzling and satisfying without the meat.

Ingredients

• 8 oz udon noodles
• 14 oz extra-firm tofu, pressed and cubed
• 2 tbsp clarified butter
• 1 cup shiitake mushrooms, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup zucchini, julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of water to a rolling boil. Add udon noodles and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat a large skillet over medium-high heat. Add clarified butter and swirl to coat. Add tofu cubes and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add shiitake mushrooms, carrots, and zucchini. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Push vegetables to one side of the skillet. Add minced garlic and grated ginger to the empty space. Sauté for 30 seconds until fragrant.
5. Return tofu and cooked noodles to the skillet. Drizzle with soy sauce and sesame oil. Toss everything together for 2-3 minutes until well combined and heated through.
6. Garnish with sliced green onions and toasted sesame seeds before serving.

Now, the texture—chewy noodles, crispy tofu, and crunchy veggies create a harmony in every bite. Flavor? A umami-packed punch with a hint of sesame. Serve it straight from the skillet for that authentic hibachi experience.

Hibachi Noodles with Beef and Broccoli

Let’s dive into a dish that’s a total game-changer for your weeknight dinners—hibachi noodles with beef and broccoli. It’s quick, flavorful, and packs a punch with every bite.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 cups broccoli florets, blanched
• 8 oz hibachi noodles, cooked al dente
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1 tbsp vegetable oil
• 1/4 cup green onions, sliced

Instructions

1. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add flank steak in a single layer; sear for 1 minute per side without stirring to achieve a caramelized crust.
3. Push steak to one side; add clarified butter, garlic, and ginger to the empty space. Sauté for 30 seconds until fragrant.
4. Toss in blanched broccoli and cooked hibachi noodles; stir-fry for 2 minutes to combine.
5. Drizzle soy sauce, oyster sauce, and sesame oil over the mixture. Sprinkle white pepper; toss vigorously for 1 minute to coat evenly.
6. Garnish with green onions; remove from heat immediately to prevent overcooking.

Get ready for a dish that’s irresistibly savory with a slight crunch from the broccoli. Serve it straight from the wok for that authentic hibachi experience, or top with a fried egg for extra richness.

Sweet and Sour Hibachi Noodles

Unleash a flavor bomb with these Sweet and Sour Hibachi Noodles—quick, vibrant, and packed with that irresistible tangy-sweet punch.

Ingredients

• 8 oz udon noodles
• 2 tbsp clarified butter
• 1 cup bell peppers, julienned
• 1/2 cup pineapple chunks
• 1/4 cup scallions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1 tbsp sesame oil
• 1 tbsp sesame seeds, for garnish

Instructions

1. Bring a large pot of water to a rolling boil. Add udon noodles and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat clarified butter in a large skillet over medium-high heat. Add bell peppers and sauté for 3-4 minutes until slightly softened.
3. Add pineapple chunks, scallions, garlic, and ginger to the skillet. Sauté for another 2 minutes until fragrant.
4. In a small bowl, whisk together soy sauce, rice vinegar, honey, and red pepper flakes. Pour over the vegetable mixture and stir to combine.
5. Add the cooked noodles to the skillet, tossing gently to coat evenly with the sauce. Cook for 2-3 minutes until everything is heated through.
6. Drizzle with sesame oil and garnish with sesame seeds before serving.

Mouthwatering and vibrant, these noodles boast a perfect balance of sweet and sour with a satisfying chew. Serve them straight from the skillet for a fun, communal meal or plate them up with extra scallions and a sprinkle of red pepper flakes for a kick.

Hibachi Noodles with Mushrooms and Onions

Ready to whip up a storm in your kitchen? These Hibachi Noodles with Mushrooms and Onions are your ticket to a flavor-packed meal that’s as fun to make as it is to eat.

Ingredients

• 8 oz dried udon noodles
• 2 tbsp clarified butter
• 1 cup shiitake mushrooms, thinly sliced
• 1 large yellow onion, julienned
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, sliced diagonally

Instructions

1. Bring a large pot of water to a rolling boil. Add the udon noodles and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat a large skillet over medium-high heat. Add the clarified butter, swirling to coat the pan.
3. Sauté the shiitake mushrooms and yellow onion for 5-7 minutes until caramelized. Tip: Don’t stir too often to allow for proper browning.
4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set, about 2 minutes.
5. Add the minced garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
6. Toss in the cooked noodles, soy sauce, and mirin. Stir-fry for 2-3 minutes until everything is well combined and heated through. Tip: Use tongs for easy mixing.
7. Drizzle with sesame oil and garnish with green onions before serving. Tip: For an extra crunch, sprinkle with toasted sesame seeds.

Crisp-tender noodles meet umami-rich mushrooms and sweet onions in this dish. Serve it straight from the skillet for a dramatic tableside presentation that’ll wow your guests.

Teriyaki Hibachi Noodles with Pork

Kick off your culinary adventure with these sizzling Teriyaki Hibachi Noodles with Pork—bold flavors, quick steps, and unbeatable texture make this dish a weeknight hero.

Ingredients

• 8 oz pork tenderloin, thinly sliced against the grain
• 2 tbsp clarified butter
• 2 cups cooked yakisoba noodles
• 1/4 cup teriyaki sauce, reduced-sodium
• 1 tbsp mirin
• 1 tsp toasted sesame oil
• 1/2 cup julienned carrots
• 1/2 cup sliced shiitake mushrooms
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/4 cup sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Heat a large hibachi grill or skillet over high heat until smoking, about 2 minutes.
2. Add clarified butter, swirling to coat. Immediately add pork slices in a single layer; sear undisturbed for 1 minute per side until caramelized. Transfer to a plate.
3. In the same pan, add garlic and ginger; stir-fry for 30 seconds until fragrant. Tip: Keep the heat high to prevent steaming.
4. Push aromatics to one side, pour eggs into the empty space. Scramble softly for 1 minute until just set.
5. Add carrots and mushrooms; stir-fry for 2 minutes until slightly softened. Tip: Uniform cuts ensure even cooking.
6. Return pork to the pan. Add noodles, teriyaki sauce, and mirin; toss vigorously for 2 minutes until everything is glossy and well-coated.
7. Drizzle with sesame oil, sprinkle scallions and sesame seeds; toss once more. Tip: A final high-heat toss enhances the smoky flavor.

Finish with a flourish—these noodles boast a silky chew, umami depth, and a hint of sweetness. Serve straight from the skillet for maximum drama, or pack into bento boxes for a portable lunch.

Hibachi Noodles with Lobster and Asparagus

Get ready to elevate your dinner game with this luxurious yet approachable dish. Hibachi Noodles with Lobster and Asparagus combines smoky, savory flavors with a touch of elegance—perfect for impressing guests or treating yourself.

Ingredients

• 8 oz lobster tail, shell removed and meat diced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 2 cups hibachi noodles, cooked al dente
• 2 tbsp clarified butter
• 1 tbsp soy sauce
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp green onions, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp clarified butter.
2. Sauté diced lobster meat for 2-3 minutes until opaque. Remove and set aside.
3. In the same skillet, add remaining clarified butter and sauté asparagus for 2 minutes until bright green but still crisp.
4. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
5. Toss in cooked hibachi noodles, soy sauce, and white pepper. Stir-fry for 2 minutes to combine.
6. Return lobster to the skillet, drizzle with sesame oil, and toss gently to heat through.
7. Garnish with chopped green onions before serving.

Now, savor the dish’s silky noodles, succulent lobster, and crisp asparagus—each bite is a harmony of textures. For a show-stopping presentation, serve in a heated cast-iron skillet to keep it sizzling at the table.

Coconut Curry Hibachi Noodles

Dive into a bowl of Coconut Curry Hibachi Noodles where creamy meets spicy in the most addictive way. This dish is your ticket to flavor town with minimal effort and maximum wow.

Ingredients

• 8 oz udon noodles
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup coconut milk, full-fat
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 cup shiitake mushrooms, sliced
• 1/2 cup red bell pepper, julienned
• 1/2 cup carrots, julienned
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of water to a boil over high heat. Cook udon noodles according to package instructions, then drain and set aside.
2. Heat clarified butter in a large skillet over medium heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Whisk in coconut milk, red curry paste, soy sauce, and fish sauce until smooth. Simmer for 2 minutes to blend flavors.
4. Add shiitake mushrooms, red bell pepper, and carrots to the skillet. Cook for 3-4 minutes until vegetables are tender-crisp.
5. Push vegetables to one side of the skillet. Pour beaten eggs into the empty space, scrambling until just set, about 1 minute.
6. Add cooked udon noodles to the skillet, tossing to coat evenly with the sauce and combine with vegetables and eggs.
7. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing.

Here’s the scoop: these noodles are silky, with a kick of heat that’s balanced by the creamy coconut milk. Serve them straight from the skillet for that authentic hibachi experience, or top with extra cilantro and a sprinkle of crushed peanuts for crunch.

Hibachi Noodles with Duck and Green Beans

Packed with umami and ready in a flash, this dish turns your kitchen into a hibachi hotspot. Perfectly seared duck meets crisp-tender green beans and slurp-worthy noodles for a meal that’s all about bold flavors and quick hands.

Ingredients

• 8 oz duck breast, skin scored
• 2 cups fresh green beans, trimmed
• 4 oz hibachi-style noodles
• 2 tbsp clarified butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1/2 tsp freshly grated ginger
• 1/4 tsp red pepper flakes

Instructions

1. Heat a large skillet over medium-high heat. Add duck breast, skin side down, and cook for 5 minutes until skin is crispy and golden. Flip and cook for another 3 minutes for medium-rare. Remove and let rest.
2. In the same skillet, add green beans and stir-fry for 2 minutes until bright green but still crisp. Remove and set aside.
3. Boil noodles according to package instructions, drain, and set aside.
4. Reduce skillet heat to medium. Add clarified butter, garlic, ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Add noodles to the skillet, tossing to coat in the butter mixture. Drizzle with soy sauce and sesame oil, tossing for another minute.
6. Slice duck breast thinly against the grain. Add duck and green beans back to the skillet, tossing gently to combine and heat through for 1 minute.

Amazingly, the duck stays juicy while the noodles soak up every bit of flavor. Serve it straight from the skillet for that authentic hibachi drama, or plate it up with a sprinkle of sesame seeds for extra crunch.

Peanut Butter Hibachi Noodles

Let’s dive into a dish that’s flipping the script on comfort food—Peanut Butter Hibachi Noodles. This isn’t your average stir-fry; it’s a creamy, nutty, umami-packed ride that’ll have you hooked from the first forkful.

Ingredients

• 8 oz udon noodles
• 2 tbsp toasted sesame oil
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 inch ginger, grated
• 1/2 cup shredded carrots
• 1/4 cup sliced scallions
• 1 tbsp clarified butter
• 1 pasture-raised egg, lightly beaten

Instructions

1. Bring a large pot of water to a rolling boil. Add udon noodles and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic, and ginger until smooth.
3. Heat sesame oil in a large skillet over medium-high heat. Add carrots and scallions, sautéing for 2-3 minutes until slightly softened.
4. Push vegetables to one side of the skillet. Add clarified butter to the empty space and pour in the beaten egg. Scramble for 1 minute until just set.
5. Add cooked noodles and peanut sauce to the skillet. Toss everything together for 2 minutes until noodles are evenly coated and heated through.
6. Serve immediately, garnished with extra scallions if desired.

Just imagine the silky noodles clinging to that rich, velvety sauce, with pops of crunch from the veggies and a hint of sweetness. Try topping with crushed peanuts for an extra layer of texture.

Hibachi Noodles with Squid and Bell Peppers

Now, let’s dive into a dish that’s all about bold flavors and quick cooking—perfect for those nights when you’re craving something gourmet but are short on time.

Ingredients

• 8 oz squid, cleaned and sliced into rings
• 2 cups bell peppers, thinly sliced (mix of red, yellow, and green for color)
• 8 oz hibachi noodles, cooked al dente
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/4 cup green onions, finely chopped
• 1 tbsp vegetable oil

Instructions

1. Heat a large wok or skillet over high heat until smoking, about 2 minutes. Add vegetable oil to coat the bottom.
2. Add squid rings to the wok, searing for 30 seconds per side until just opaque. Remove and set aside.
3. In the same wok, add clarified butter, then immediately add minced garlic and grated ginger, stirring for 15 seconds until fragrant.
4. Toss in the bell peppers, stir-frying for 2 minutes until they start to soften but remain crisp.
5. Return the squid to the wok, adding cooked hibachi noodles, soy sauce, oyster sauce, sesame oil, and white pepper. Toss everything together for 1 minute until evenly coated and heated through.
6. Sprinkle with chopped green onions, give one final toss, and remove from heat.

Bursting with umami and a slight kick from the white pepper, these noodles offer a delightful chew from the squid and a crunch from the bell peppers. Serve it straight from the wok for that authentic hibachi experience, or plate it with a side of pickled ginger to cut through the richness.

Lemongrass Hibachi Noodles with Chicken

Viral flavors hit different when they’re this bold. Lemongrass Hibachi Noodles with Chicken slings zesty, umami-packed punches with every fork-twirl. Get ready to fire up your skillet—this one’s a showstopper.

Ingredients

• 8 oz boneless, skinless chicken thighs, sliced into 1/2-inch strips
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 stalks lemongrass, tender inner parts only, finely chopped
• 1/4 cup soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 8 oz udon noodles, cooked al dente
• 1 cup shiitake mushrooms, thinly sliced
• 1/2 cup scallions, diagonally sliced
• 1 tbsp vegetable oil
• 1 tsp red pepper flakes

Instructions

1. Heat a large wok over high heat until smoking. Add 1 tbsp vegetable oil and swirl to coat.
2. Add chicken strips in a single layer. Sear undisturbed for 2 minutes until golden. Flip and cook for 1 more minute. Remove and set aside.
3. Reduce heat to medium. Add clarified butter, garlic, ginger, and lemongrass. Sauté for 30 seconds until fragrant.
4. Toss in shiitake mushrooms. Stir-fry for 2 minutes until edges crisp.
5. Pour in soy sauce, oyster sauce, and sesame oil. Scrape up any browned bits—this is flavor gold.
6. Return chicken to the wok. Add cooked udon noodles and scallions. Toss vigorously for 2 minutes to coat evenly.
7. Sprinkle red pepper flakes over the top. Give one final toss and remove from heat.

The noodles should be slick with sauce, clinging to tender chicken and earthy mushrooms. Serve it piled high with extra scallions and a squeeze of lime for a bright finish.

Hibachi Noodles with Eggplant and Zucchini

Transform your dinner game with these sizzling Hibachi Noodles, packed with smoky eggplant and crisp zucchini for a veggie-loaded twist.

Ingredients

• 8 oz udon noodles
• 2 tbsp clarified butter
• 1 medium eggplant, diced into 1-inch cubes
• 1 medium zucchini, julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp mirin
• 1/4 tsp white pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp scallions, finely chopped

Instructions

1. Bring a large pot of water to a rolling boil. Add udon noodles and cook for 8 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add eggplant and sauté for 5 minutes until edges are golden.
3. Push eggplant to one side of the skillet. Add zucchini to the empty space and cook for 3 minutes until slightly softened but still crisp.
4. Stir in garlic and ginger, cooking for 30 seconds until fragrant. Tip: Keep the heat high to avoid steaming the vegetables.
5. Add cooked noodles to the skillet. Pour soy sauce, sesame oil, and mirin over the top. Toss everything together for 2 minutes until well combined and heated through.
6. Create a well in the center of the skillet. Pour beaten eggs into the well and scramble for 1 minute until just set, then mix into the noodles.
7. Sprinkle with white pepper and scallions. Remove from heat and serve immediately.

Marvel at the dish’s perfect balance of textures—chewy noodles, tender eggplant, and crunchy zucchini, all coated in a glossy, umami-rich sauce. Try topping with a fried egg for extra decadence.

Sesame Hibachi Noodles with Salmon

Elevate your dinner game with these sesame hibachi noodles paired with perfectly seared salmon. It’s a flavor-packed, restaurant-quality dish you can whip up in no time.

Ingredients

• 8 oz salmon fillet, skin-on
• 8 oz hibachi-style noodles
• 2 tbsp toasted sesame oil
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 cup scallions, thinly sliced
• 1 tbsp sesame seeds
• 1/2 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil. Add hibachi-style noodles and cook for 3 minutes, or until al dente. Drain and rinse under cold water to stop cooking.
2. Heat a large skillet over medium-high heat. Add 1 tbsp toasted sesame oil and clarified butter. Once hot, place salmon fillet skin-side down. Cook for 4 minutes without moving to ensure a crispy skin.
3. Flip salmon and cook for another 3 minutes, or until internal temperature reaches 145°F. Remove from skillet and set aside.
4. In the same skillet, add remaining 1 tbsp toasted sesame oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
5. Add cooked noodles, soy sauce, rice vinegar, honey, and red pepper flakes. Toss to combine and cook for 2 minutes, allowing flavors to meld.
6. Slice salmon into 1-inch pieces. Serve noodles topped with salmon, garnished with scallions and sesame seeds.

Outrageously delicious, the noodles are slick with sesame oil and packed with umami, while the salmon adds a buttery contrast. Try serving with a side of pickled vegetables for an extra crunch.

Hibachi Noodles with Crab and Corn

Skip the takeout—whip up these sizzling Hibachi Noodles with Crab and Corn in your own kitchen. Load them with sweet corn, succulent crab, and a buttery finish that’ll have you coming back for seconds.

Ingredients

• 8 oz dried udon noodles
• 2 tbsp clarified butter
• 1 cup fresh sweet corn kernels
• 8 oz lump crab meat, picked over for shells
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Boil udon noodles according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add corn kernels, sautéing until lightly charred, 3-4 minutes. Tip: Don’t stir too often to get those perfect caramelized spots.
4. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.
5. Fold in crab meat gently to avoid breaking up the lumps, heating through for 1-2 minutes.
6. Toss in the cooked noodles, soy sauce, and oyster sauce, stirring to coat evenly. Tip: Use tongs for easy mixing without breaking the noodles.
7. Drizzle with sesame oil and remove from heat.
8. Garnish with green onions and sesame seeds before serving. Tip: For extra crunch, sprinkle with additional sesame seeds.

Yield a plate where each bite bursts with the sweetness of corn, the richness of crab, and a smoky, buttery depth. Pair with a crisp white wine or enjoy as a standalone star.

Miso Hibachi Noodles with Clams

Get ready to dive into a bowl of umami-packed goodness that’s about to blow your mind. This dish combines the deep flavors of miso with the fresh brininess of clams, all tangled up in slippery hibachi noodles.

Ingredients

• 8 oz fresh clams, scrubbed
• 2 cups hibachi noodles, cooked al dente
• 2 tbsp white miso paste
• 1 tbsp clarified butter
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup scallions, thinly sliced
• 1 tbsp sesame oil
• 1/2 cup dashi stock
• 1 tbsp soy sauce
• 1 tsp mirin
• 1/2 tsp red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
3. Introduce clams to the skillet, cooking for 2 minutes until they start to open.
4. Pour in dashi stock, soy sauce, and mirin, bringing the mixture to a gentle simmer.
5. Whisk in white miso paste until fully dissolved, then add cooked hibachi noodles, tossing to coat evenly.
6. Drizzle with sesame oil and sprinkle red pepper flakes, stirring to combine.
7. Garnish with sliced scallions before serving hot.

Bold flavors and textures collide in this dish—the chewiness of the noodles, the pop of the clams, and the kick of heat make it unforgettable. Try serving it with a side of pickled vegetables for an extra crunch.

Hibachi Noodles with Lamb and Mint

Crave something bold? This Hibachi Noodles with Lamb and Mint sizzles with flavor, packs a punch, and delivers a restaurant-quality bite at home.

Ingredients

• 8 oz dried udon noodles
• 1 lb grass-fed lamb loin, thinly sliced
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sesame oil
• 1 cup fresh mint leaves, roughly chopped
• 1/2 cup scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add udon noodles and cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add lamb slices and sear for 2 minutes per side until browned. Remove lamb and set aside.
3. In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
4. Return lamb to the skillet. Add soy sauce, mirin, and sesame oil. Stir to combine and cook for 1 minute.
5. Add cooked noodles to the skillet. Toss with tongs to coat evenly and heat through for 2 minutes.
6. Remove from heat. Stir in mint leaves and scallions.
7. Garnish with toasted sesame seeds before serving.

Get ready for a dish that melds tender lamb with chewy noodles, all brightened by fresh mint. Serve it straight from the skillet for that authentic hibachi flair.

Hibachi Noodles with Pineapple and Ham

You won’t believe how these Hibachi Noodles with Pineapple and Ham transform your dinner game. Bold flavors, quick steps, and that irresistible sweet-savory combo—let’s dive in.

Ingredients

• 8 oz dried udon noodles
• 2 tbsp clarified butter
• 1 cup diced pineapple, fresh
• 1 cup diced ham, thick-cut
• 2 tbsp soy sauce, low-sodium
• 1 tbsp mirin
• 1 tsp garlic, minced
• 1 tsp ginger, freshly grated
• 2 scallions, thinly sliced
• 1 tbsp sesame oil
• 1/4 tsp white pepper, freshly ground

Instructions

1. Bring a large pot of salted water to a rolling boil. Add udon noodles and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add diced ham and sear for 2-3 minutes until edges caramelize.
3. Stir in pineapple, garlic, and ginger. Cook for 1-2 minutes until fragrant. Tip: Ensure your skillet is hot enough to prevent steaming.
4. Add cooked noodles to the skillet. Pour soy sauce and mirin over, tossing to coat evenly. Cook for 2 minutes, stirring constantly.
5. Drizzle with sesame oil and sprinkle white pepper. Toss once more, then remove from heat. Tip: A splash of water can loosen noodles if they stick.
6. Garnish with scallions before serving. Tip: For extra crunch, top with toasted sesame seeds.

Silky noodles cling to the sweet pineapple and salty ham, creating a dance of textures. Serve it straight from the skillet for that authentic hibachi flair, or plate with extra scallions for a pop of color.

Hibachi Noodles with Quail Eggs and Peas

Never settle for bland when you can blast your taste buds with these fiery Hibachi Noodles. Tossed with quail eggs and peas, this dish is a texture playground—silky, crunchy, and utterly addictive.

Ingredients

• 8 oz dried udon noodles
• 2 tbsp clarified butter
• 4 pasture-raised quail eggs, lightly beaten
• 1/2 cup fresh peas, blanched
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1 tbsp scallions, finely chopped

Instructions

1. Boil udon noodles in salted water for 8 minutes until al dente. Drain and rinse under cold water to stop cooking.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Pour beaten quail eggs into the skillet. Stir constantly for 30 seconds until softly scrambled.
4. Add blanched peas and cooked noodles to the skillet. Toss to combine.
5. Drizzle soy sauce and sesame oil over the noodles. Sprinkle white pepper. Toss for 1 minute until evenly coated.
6. Garnish with chopped scallions before serving.

Crisp peas pop against the chewy noodles, while quail eggs add a luxe creaminess. Serve it straight from the skillet for that authentic hibachi drama.

Hibachi Noodles with Venison and Carrots

Craving a dish that’s bold, flavorful, and ready in a flash? This Hibachi Noodles with Venison and Carrots is your ticket to a gourmet meal at home, no fancy skills required.

Ingredients

• 8 oz venison loin, thinly sliced against the grain
• 2 cups udon noodles, cooked al dente
• 1 cup carrots, julienned
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 1/4 cup scallions, thinly sliced
• 1 tsp red pepper flakes

Instructions

1. Heat a large skillet over high heat and add 1 tbsp clarified butter until shimmering.
2. Add venison slices in a single layer; sear for 1 minute per side until browned but still pink inside. Remove and set aside.
3. In the same skillet, add remaining clarified butter, then sauté garlic and ginger until fragrant, about 30 seconds.
4. Toss in carrots; stir-fry for 2 minutes until slightly softened but still crisp.
5. Add cooked udon noodles, soy sauce, mirin, and sesame oil; toss to combine and heat through, about 2 minutes.
6. Return venison to the skillet, add red pepper flakes, and toss everything together for 1 minute to meld flavors.
7. Garnish with scallions before serving.

Kick up the umami with a sprinkle of toasted sesame seeds or serve with a side of pickled ginger for a refreshing contrast. The noodles are slick and savory, while the venison adds a gamey depth that’s irresistibly rich.

Conclusion

Culinary adventures await with these 23 delicious hibachi noodle recipes, perfect for any occasion! Whether you’re craving something quick, comforting, or bursting with flavor, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!