Have you ever tried a back-to-back Japanese recipe forged in the heat of the iron grill – the teppanyaki – and the hibachi (traditional Japanese fire bowl)?
Well, you’re in for a double treat, because we will be discussing the hibachi noodle recipe and the teppanyaki stir-fried rice plus other condiments and side dishes!
As you may already have guessed “hibachi noodles” is a general term for various types of hibachi noodle recipes, but while the ingredients may vary, the cooking method is the same – and they all go through the hibachi before they are served.
Let’s look at the different hibachi noodle recipes.
You can use these awesome Teppanyaki Tools in preparing your dish
In this post we'll cover:
- 1 Top 3 Hibachi noodle recipes
- 2 Teppanyaki hibachi beef noodle recipe
- 3 Plain Hibachi Noodle Recipe
- 4 Hibachi Noodles with Mushrooms and Zucchini
- 5 Asian Noodles are Easy to Cook
- 6 Brief History of Noodle Making
- 7 Teppanyaki Style Fried Rice
- 8 Side Dishes and Condiments to Pair the Hibachi Noodles With
- 9 What kind of noodles are used in hibachi?
- 10 The Difference Between Hibachi Noodles and Lo Mein
Top 3 Hibachi noodle recipes
Teppanyaki hibachi beef noodle recipe
- Teppan or Hibachi grill
- 8 ounces Ramen or Lo Mein Noodles (or Angel Hair Pasta)
- ½ pounds steak or your favorite stir-fry beef cut
- ½ cup soy sauce
- 1 tsp ginger grated
- 1 tsp garlic powder
- 2 tsp cornstarch
- 2 tbsp brown sugar
- 3 scallions plus more for serving if desired
- 3 cloves garlic
- 1 large carrot
- 1 tbsp butter
- 1 tsp sesame oil
- Turn on the stove, pour 250 ml. of water into a pot and put 4 tbsp. of salt, then boil the noodles in it. Once the noodles are tender, remove the noodles from the pot and drain it, then set it aside for later use.
- Meanwhile, cut the beef into small thin strips if using a teppan plate or a grilling pan, and leave them in larger pieces for BBQ hibachi grill style and cut them into thin strips after grilling.
- Prepare a medium-sized bowl and add the brown sugar, cornstarch, garlic powder, ginger powder and soy sauce, then whisk them to mix. Toss beef strips into the soy sauce mixture and using tongs coat the meat strips with the soy sauce mix. Leave the beef strips in the bowl and allow to marinate between 20 – 30 minutes.
- Shred the carrots, mince the garlic and chop scallions into small rounds.
- Turn on the stove and set to high heat. Place the teppan plate (or skillet) on stove and heat 1/3 of the butter and sesame oil or you can also use an electric teppanyaki plate.
- Once the oil is hot enough, use the tongs to pick the beef strips and place it in the skillet or teppan plate to fry or place them on the hibachi grill. Cook beef strips until they get a brown color (do not stir or turn over).
- Flip the strips to cook the raw part once the other side becomes brown.
- Toss in the noodles, remaining butter, garlic, scallions, and carrots in the skillet or on the teppan, then stir until all ingredients are thoroughly mixed. Pour the marinade and allow the noodles to absorb it until the noodles will also get a brown color to it. When grilling the meat hibachi style, this is the time to remove them from the grill, cut them in thin slices and add them to the noodles.
- Transfer it to a clean plate or bowl and put more scallions on top of the noodles. Now you have your beef hibachi noodle dish!
For the beef recipe, you should have a sharp Hibachi knife like one of these I’ve reviewed here. You’d be amazed at how cheap you can get a good one, but I also have some top choices for you.
As an alternative to beef cooked with noodles, you can try this great teppanyaki sirloin steak with garlic butter.
Serving size: 1 cup
Amount per serving
Calories 264 (Calories from fat 78)
Daily Value in (%)
Total Fat 8.69 g 13%
Saturated Fat 2.48g 12%
Polyunsaturated Fat 1.232g
Monounsaturated Fat 3.534g
Cholesterol 78mg 26%
Sodium 666mg 28%
Total Carbohydrate 20.86g 7%
Dietary Fiber 0.9g 4%
Vitamin A 2%
Vitamin C 0%
If you weren’t planning on making a hibachi noodle recipe yet, just watch this adorable video of a kid (Aubrey London) talking about making it:
Plain Hibachi Noodle Recipe
• 1 lb. linguine or noodles of your choice, cooked al dente
• 3 tablespoons butter
• 1 tablespoon garlic, minced
• 3 tablespoons sugar
• 4 tablespoons soy sauce
• 1 tablespoon teriyaki sauce
• Salt and pepper to taste
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
1. Turn on the stove and set to medium heat. Melt butter in a wok.
2. Put the minced garlic into the wok and saute until you can smell its cooked fragrance.
3. Add the noodles and mix them as you stir thoroughly
4. Next step is to pour the teriyaki sauce, thin soy sauce and sugar, then continue stirring to combine the ingredients.
5. Sprinkle with salt and pepper to taste.
6. Remove the wok and the hibachi noodle mix in it from heat and pour sesame oil in small amounts (it’s recommended that you drizzle the oil), toss the noodles several times to complete the mixing process
7. Sprinkle the hibachi noodles with sesame seeds before you serve and make sure to serve it while it’s hot.
Serving size: 161 g
Amount per serving
Calories 495 (calories from fat 142)
The daily value in (%)
Total Fat 15.8 g 24%
Saturated Fat 6.5 g 32%
Trans Fat 0.0 g 0%
Cholesterol 106 mg 35%
Sodium 1166 mg 49%
Potassium 270 mg 8%
Total Carbohydrates 74.2 g 25%
Sugars 9.9 g
Protein 14.7 g
Vitamin A 6%
Vitamin C 1%
Hibachi Noodles with Mushrooms and Zucchini
• 12 ounces udon noodles or 12 ounces chow mein noodles
• 4 tablespoons olive oil
• 4 tablespoons butter
• 2 minced garlic cloves
• 1 tablespoon basil paste or 2 tablespoons dried basil
• 1 1⁄2 lbs mushrooms, pre-washed & sliced
• 2 zucchini, sliced and chopped
• 1 tablespoon Cavender’s all-purpose Greek seasoning
• 4 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
For the sauce:
• 1/3 cup soy sauce
• 1/3 cup Thai ginger broth
• 1 1/2 tablespoons brown sugar
- Turn on the stove and set to medium heat. Place a pot of water on top and pour in 4 – 6 cups of water in it. Toss the noodles and allow to boil for about 8 minutes or until the noodles become soft and tender, then rinse several times with cold water. Leave the noodles soaked in cold water in a bowl until it is time to saute it. Drain the bowl when noodles are ready to saute.
- Replace the pot with a frying pan and turn the dial up a notch to high heat. Saute olive oil, butter, garlic and basil for approximately 2 minutes.
- Toss in the zucchini and mushrooms and pour 4 tbsp (per seasoning) of Cavender’s seasoning, Worcestershire sauce, and soy sauce, then saute for 6 minutes or until the tenderness of the fruits are at your desired level.
- In a separate dish add the soy sauce, Thai ginger broth, and brown sugar. Mix the ingredients until sugar is dissolved.
- Drain the noodles and add it to the vegetable mix in the frying pan. Pour the sauce over the mix and stir well until cooked, then serve.
Serving size: 1 cup
Amount Per Serving
Calories 45 (Calories from Fat 25)
A daily value in (%)
Total Fat 2.82g 4%
Saturated Fat 1.215g 6%
Polyunsaturated Fat 0.271g
Monounsaturated Fat 1.212g
Cholesterol 7mg 2%
Sodium 1175mg 49%
Total Carbohydrate 4.02g 1%
Dietary Fiber 0.7g 3%
Vitamin A 4%
Vitamin C 14%
Asian Noodles are Easy to Cook
Versatility is one of the best and most unique advantages of Asian noodles.
It can be cooked in many ways and paired with meat, poultry, fish, vegetables, fruits, side dishes and condiments in whatever way the recipe prefers it to be.
You could even come up with your own noodle recipe if you’re clever enough!
If you’ll visit Asia, then you’ll see dozens upon dozens of different kinds of noodle recipes in restaurants and with street food vendors.
Because of this, Asian noodles are not merely carb foods, since once you pair them with meat, vegetables, and fruits, they become a bowl of super soup or stir-fried recipe that will give your body its much-needed nutrients.
Brief History of Noodle Making
The noodle originated in China. The Chinese are the progenitors of the famous Asian noodles and according to ancient records, the earliest mention of the noodle is in the Eastern Han period.
It was during the period between 206 BCE – 220 CE during the Han Dynasty that the noodles (which is made from wheat dough) became one of the most important foods in China.
At the Laija archaeological site, Chinese scientists were stunned to find an earthenware bowl that contained ancient noodles in it!
When the radiocarbon dating came back it showed that the noodles were 4000 years old – it is the oldest known noodles to date.
At closer inspection, the archaeologists say that the ancient noodles resembled that of laiman, which is made by stretching and pulling the dough repeatedly – and is done manually.
By the 9th century AD, noodle making had spread to Japan which is only logical as the country is China’s next-door neighbor. Then the Chinese brought noodle recipes to Persia in the 13th century AD via the Silk Road.
Noodles made from buckwheat (naengmyeon, which is quite healthy) were also developed in the Joseon Dynasty of Korea between 1392 – 1897.
Then in 1958 Japanese inventor, Momofuku Ando created the popular instant noodles which are still a staple food for just about any country in the world today.
Teppanyaki Style Fried Rice
You really must try this recipe for frying rice as it is great to pair with any hibachi noodle recipe!
Although some Asians – particularly the Chinese – don’t eat rice together with noodles, because that would be too many carbohydrates in one plate or bowl; hibachi noodle recipes enhances the taste of the fried rice which makes this pairing very ideal.
Eating hibachi noodle recipes together with stir-fried rice in small amounts should only give you acceptable amounts of carbohydrates, which can be easily burned through your exercise routine.
So it’s not really that bad unless you consider it a taboo of sorts.
• 3 to 3 ½ cups cooked rice
• 2 eggs (scrambled)
• ½ onion
• 1 package pancetta (found in the deli aisle, however, regular bacon will do)
• 2 to 3 tablespoons butter/margarine
• ½ cup frozen peas & carrots
• 2 tablespoons garlic powder
• 1 tablespoon sesame seeds
• 4 to 5 tablespoons soy sauce
• 1 to 2 tablespoons thinly sliced scallions/green onions (for garnish)
• 2 drops sesame oil (optional)
- Turn on the stove and cook scrambled eggs in a skillet, then set aside for later use (set temperature to medium).
- After removing the eggs, toss in the onions in the same skillet and cook until they become translucent. Remove from pan and place in a small bowl, then set aside for later use.
- For cleaner and easier slicing, it is recommended that you freeze the pancetta or bacon. Now slice the pancetta in small strips of meat and fry until crisp. Once cooked, then set aside in a clean plate for later use.
- Put the temperature dial to low and toss in the soy sauce, carrots, peas, garlic powder, butter and rice into the skillet, then stir the mixture.
- Add the items that you’ve set aside earlier including the onions, eggs, and pancetta into the skillet together with the soy sauce mixture and add sesame oil as well, then stir thoroughly.
- Add sesame seeds & green onions for garnish.
Side Dishes and Condiments to Pair the Hibachi Noodles With
Like we’ve already hinted above Asian noodles are notoriously flexible when you talk about food pairing and you can practically pair them with any food that is listed in food recipes sites.
You can eat them with chicken, vegetables, salads, beef or pork steak, lamb chops, shrimp, fish, eggs, etc. and they’ll taste good every time just as long as the ingredients are properly mixed and cooked on the fire at the perfect amount of time required.
Condiments such as the fried lotus with pork, kabocha pork stir-fry, and inari sushi are also great to pair with the hibachi noodle recipes.
You can use either soy sauce-based seasoning mixed with other spices or a tomato sauce based chili seasoning for added flavor.
What kind of noodles are used in hibachi?
Made from wheat-based flour, kansui and saltwater the ramen is usually thin, pale yellow in color and has a firm and elastic texture.
The technique to make ramen noodles was imported from China during the Meiji era (1868 – 1912) and one distinct feature of the ramen is that before the dough is rolled, pulled and stretched it is first risen by yeast.
The noodles may vary in shape, width, and length and are usually served in a broth. Curry ramen, tonkotsu ramen, miso ramen, shio ramen, and shōyu ramen are examples of ramen noodle recipes.
This type of noodles is transparent and has a rubbery texture to it. It is made from konnyaku and is chewy when you eat it. The Shirataki goes well with Japanese cuisines like oden and sukiyaki.
This noodle is made from wheat flour and buckwheat and usually has a pale yellow or beige color. Soba noodles are available dried or fresh and they come with a versatile serving method that can either be hot (as a noodle with broth) or cold with dipping sauce.
If you’ve ever tried the Tororo soba, kitsune soba, tempura soba, Kake soba, and chilled zaru soba, then you have just sampled some of the Japanese soba noodle recipes.
One soba dish that should not belong to the soba noodle recipes is the Yakisoba because it is actually made with Chinese-style noodles (chūkamen) and is not entirely a “soba.”
Somen is another wheat-based noodle, but instead of the usual thick and pale yellow form, this one is thick and white in color.
Although they can be used in soups and other hot dishes, they are usually served cold or chilled and especially in the summer months to help the Japanese remain cool under the summer heat.
Sōmen noodles are very similar to hiyamugi and udon noodles, except that they are very thin at 1.3 mm in their width whereas the other noodles are slightly thicker. When somen noodles are made an important ingredient to successfully make them the way they are is oil.
The hiyamugi is also made from wheat and is similar to the udon and somen noodles. Its thickness is roughly between the thickness of the two noodles mentioned previously and is also served very much like the udon and somen noodles.
You would often see the noodle strands of the hiyamugi as white, but there some cases where they are bundled with brown or pinkish hued strands.
The thickest Japanese noodles you will find are the Udon. They are bright white strands of wheat-based noodles and can be as thick as 4 to 6mm.
You can eat udon in one of two ways, and as with many Japanese dishes, it is a very seasonal food:
- Eat them cold with a nice sauce to dip them in and slurp them up. They are eaten cold in the summer
- Eat them in warm recipes and soups, which you’ll want to do in winter and fall months when it’s much colder outside.
You’ll find Udon in dishes like:
- Kitsune Udon
- Yaki Udon
- Nabeyaki Udon
- Curry Udon
You might think that every dish with Udon in its name would have these same noodles in the recipe, but there’s one anomaly with Sara Udon, which is made using a crispy noodle.
Harusame is quite a bit different and is a type of glass noodle. They are the only known noodle that’s made using potato starch.
This Japanese noodle is the strangest of all of the noodles, but I kind of like it because of that. It’s made out of a type of Agar and has a gelatin-like substance.
It’s actually not Agar but another kind of red seaweed that’s specifically grown for making these noodles and you can read more in this post I’ve written about tokoroten.
Even the way the noodle is cut is also weird as it has the shape of thin rectangular jelly-like slices.
The Difference Between Hibachi Noodles and Lo Mein
There’s actually almost no difference between the hibachi noodle and lo mein, except for the latter comes from China and the former is made in Japan (the spaghetti is excluded from this comparison).
The Japanese also have 8 different kinds of noodles and are so named based on the raw materials that they come from like the tokoroten noodle which is made from Agar, or the white, wheat-based somen noodle (see full list above).
While in China they are more or less conventional because they are made from wheat and either mixed with eggs or just plain wheat flour. There is also a noodle made from rice flour which is called, “rice noodles.”
As stated above there is actually no such thing as hibachi noodle and they are only called that way because they are cooked on the hibachi.
So, in essence, the lo mein and the hibachi noodle or any of the 8 types of Japanese noodles (if you will) are essentially the same. They’re usually made from flour and vary in elasticity or stiffness.
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