Hibachi Noodles

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.

Why You’ll Love This Recipe

These Hibachi Noodles bring the taste of Japanese steakhouses right to your kitchen. The dish is delightfully simple, taking just 15 minutes to prepare, yet it delivers a complex flavor profile with its rich, umami-packed sauce. Plus, it’s entirely vegan, making it a great choice for plant-based eaters and those looking to try something new.

Kitchen Equipment You’ll Need

• Large pot for cooking noodles
• Small microwave-safe bowl
• Optional: Large non-stick pan

Ingredients

For the noodles:

• 1 lb spaghetti, linguini, or any noodles such as yakisoba, udon, or ramen

For the sauce:

• 2 and ½ tablespoons vegan butter
• 2 and ½ tablespoons fresh garlic, finely chopped
• 3 to 4 tablespoons teriyaki sauce
• 2 tablespoons Tamari (I use sodium-reduced Tamari)
• 1 tablespoon dark soy sauce
• 1 and ½ tablespoons mirin
• 3 tablespoons brown sugar
• ½ teaspoon ground ginger

Optional for serving:

• Toasted sesame seeds
• Drizzle of toasted sesame oil
• Diced green onions
• Squeeze of lemon
• Pinch of salt and white or black pepper

Instructions

1. Noodles: Cook pasta according to directions in a large pot. Add a drizzle of oil and a good pinch of salt to boiling water. Cook noodles in plenty of water to avoid gummy, starchy noodles. Drain and add back to the pot off the heat, or place in a serving bowl. Set aside.

2. Sauce: While noodles are cooking, add butter and garlic to a small microwave-safe bowl. Cook for 1 minute or so, then stir in the rest of the sauce ingredients. Sauce is made!

3. Assemble: Pour sauce over hot cooked noodles and toss to combine.

4. Enjoy: Serve immediately with any of the optional toppings mentioned above. (I personally prefer mine straight up and without sesame oil, but that’s just me)

Alternatively, you could fry the butter and garlic in a large non-stick pan, then toss in noodles and sauce and serve. I much prefer the flavor of the first cooking method, as garlic is infused into the sauce.

Tips for Success

• Use plenty of water when boiling the noodles to prevent them from becoming sticky.
• Be mindful of the cooking time for your chosen type of noodles to achieve the perfect al dente texture.
• Feel free to adjust the sauce ingredients to suit your taste preferences.

Additional Tips or Variations

You can add vegetables like bell peppers, broccoli, or snap peas for extra nutrition and crunch. If you enjoy a bit of heat, sprinkle some red pepper flakes into the sauce.

Nutritional Highlights (Per Serving)

Calories: Approximately 350-400 | Protein: 8g | Carbohydrates: 60g | Fat: 10g | Fiber: 3g

Frequently Asked Questions (FAQ)

Can I use gluten-free noodles? Yes, you can substitute with gluten-free noodles if needed.

What can I use instead of vegan butter? Regular butter works if you’re not strictly vegan, or you can try coconut oil for a different flavor.

Conclusion

These vegan Hibachi Noodles offer a delightful taste of Japanese cuisine that’s simple enough for a weeknight dinner yet special enough for entertaining. I invite you to try this recipe and share your experiences. Enjoy the flavors and make it your own!