These Hibachi-Style Garlic Noodles are buttery, savory, and packed with umami flavor—just like your favorite Japanese steakhouse side. Made with simple pantry staples and ready in under 20 minutes, they’re the perfect companion to hibachi chicken, beef, or salmon. Quick, craveable, and totally slurp-worthy.
Jump to RecipeWhat We’re Unpacking
- Why These Garlic Noodles Work
- Simple Ingredients You Probably Have
- Step-by-Step Instructions
- Chef Tips to Nail the Texture
- What to Serve with Hibachi Garlic Noodles
- How to Store and Reheat
- FAQs
- Full Recipe Card Below
Why This Recipe Works
These hibachi-style garlic noodles deliver restaurant-quality flavor in under 20 minutes using simple pantry ingredients. The combination of golden garlic, soy sauce, and sesame oil creates rich umami depth without needing a teppanyaki grill. They’re fast, satisfying, and versatile enough to pair with any hibachi-style protein.
Ingredients
• 8 oz lo mein noodles or spaghetti
• 2 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• 5 garlic cloves, minced
• 2 tablespoon soy sauce
• 1 tablespoon oyster sauce (or hoisin for sweetness)
• 1 teaspoon toasted sesame oil
• ½ teaspoon sugar (optional)
• Salt and pepper, to taste
• Scallions or sesame seeds for garnish
How to Make Garlic Noodles
1. Cook the noodles until al dente. Drain and set aside.
2. In a large skillet or wok, heat butter and oil over medium heat. Add garlic and sauté until fragrant and golden.
3. Add the noodles to the pan and toss to coat in the garlic butter.
4. Stir in soy sauce, oyster sauce, sesame oil, and sugar. Cook for 2–3 minutes until well coated.
5. Taste and adjust seasoning. Garnish with scallions or sesame seeds and serve hot.
Recipe Tips (Chef Notes)
- Use spaghetti or linguine if lo mein isn’t available.
- Don’t overcook the garlic—it should be golden, not brown.
- Add chili oil or red pepper flakes for a spicy twist.
- Great for meal prep—just refresh with a splash of water or soy sauce.
What Seasoning is Used?
The key flavor comes from garlic, soy sauce, oyster sauce, and sesame oil. The optional sugar balances the salt and umami, while scallions add freshness.
What to Serve With Garlic Noodles
- Hibachi-style chicken, beef, or salmon
- Hibachi fried rice or stir-fried vegetables
- Miso soup or a crisp Asian-style slaw
- Mango pudding for dessert
How to Know When It’s Cooked
Noodles should be tender but not mushy. The sauce should cling to each strand without pooling. Garlic should be golden and fragrant, not burnt.
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes, use gluten-free tamari and rice noodles or GF spaghetti.
Q: Can I add protein?
A: Absolutely. Toss in cooked shrimp, tofu, or grilled chicken.
Q: How do I reheat leftovers?
A: Heat in a skillet with a splash of water or soy sauce until warmed through.
Hibachi Style Garlic Noodles
Ingredients
- 8 oz lo mein noodles or spaghetti cooked & drained
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 5 garlic cloves finely minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce or hoisin for a sweeter version
- 1 teaspoon toasted sesame oil
- ½ teaspoon sugar optional, helps balance the sauce
- Salt and pepper to taste
- Sliced scallions or sesame seeds for garnish
Instructions
- Cook noodles according to package instructions until just tender.
- Drain and set aside to reserve.
- In a large skillet or wok, heat the butter and oil over medium heat.
- Add minced garlic and sauté for 1–2 minutes until fragrant and lightly golden (but not browned).
- Add the reserved cooked noodles to the skillet. Toss well to coat in the garlic butter.
- Combine soy sauce, oyster sauce, sesame oil, and sugar in a small bowl and stir.
- Add soy sauce mixture to the pan.
- Toss to combine, letting the noodles absorb the sauce for 2–3 minutes over medium heat.
- Taste and adjust with salt or pepper as needed.
- Garnish with sliced scallions or sesame seeds and serve immediately.
Notes
Use lo mein, yakisoba, or spaghetti depending on what’s available — this recipe is flexible. For extra heat, add a pinch of crushed red pepper or a drizzle of chili oil. Pairs perfectly with hibachi chicken, beef, or salmon for a complete Japanese steakhouse-style meal.
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