Name: Hibachi Noodles with Sesame and Ginger Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 1 lb yakisoba, lo mein, or spaghetti; 1/2 cup low-sodium soy sauce; 1 tablespoon sesame oil; 2 tablespoons packed light brown sugar; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 2 tablespoons unsalted butter; 1 tablespoon toasted sesame seeds (for garnish)

There’s something utterly comforting about slurping up warm, flavorful noodles infused with the perfect blend of sesame and ginger. This Hibachi Noodles with Sesame and Ginger Recipe captures that magic beautifully, making it a staple I turn to again and again when I want dinners that feel both special and effortless.

The image shows a close-up view of cooked noodles in a dark gray frying pan with a metal handle. The noodles are coated in a shiny, reddish-brown sauce and appear soft and slightly thick, filling the pan almost completely. There is a clear texture on the surface of the noodles, which are intertwined and layered unevenly. The frying pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hibachi Noodles with Sesame and Ginger Recipe
Top Tip
How to Serve Hibachi Noodles with Sesame and Ginger Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hibachi Noodles with Sesame and Ginger Recipe

Why You'll Love This Recipe

This recipe has become one of my go-tos because it nails that balance of savory, sweet, and nutty with minimal fuss. Plus, you can make it in a flash — perfect when you want restaurant-worthy hibachi noodles without leaving your kitchen.

Burst of Authentic Flavor: Sesame and ginger combine for a classic taste that instantly elevates simple noodles.
Quick and Easy: From start to finish, it’s ready within 30 minutes, making it perfect for busy weeknights.
Flexible Ingredients: You can swap yakisoba, lo mein, or spaghetti noodles depending on what you have.
Customizable: Whether you want it vegetarian or loaded with protein and veggies, this base recipe adapts beautifully.

Ingredients & Why They Work

Each ingredient plays a key role in creating that signature hibachi noodle flavor. I always make sure to use fresh ginger and garlic to really bring out the depth. Here’s a quick rundown of why these ingredients come together so well:

Flat lay of fresh uncooked spaghetti pasta neatly coiled, a small white ceramic bowl filled with low-sodium soy sauce, a small white bowl containing rich golden sesame oil, a compact mound of packed light brown sugar on a simple white plate, a small pile of finely minced fresh garlic, another small pile of freshly minced ginger root, two tablespoons of unsalted butter shaped into smooth pats on a white square dish, and a small white bowl holding toasted golden sesame seeds for garnish, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yakisoba, lo mein, or spaghetti noodles: Choose noodles that hold up well to tossing and frying — just shy of al dente is perfect.
Low-sodium soy sauce: This provides the umami backbone without overpowering saltiness.
Sesame oil: Adds a luscious nutty aroma that’s central to hibachi flavor.
Light brown sugar: Gives a subtle sweetness to balance the salty and savory.
Minced garlic: Fresh garlic adds sharp, pungent notes that wake up the dish.
Minced ginger: Brings warmth and spice with a fresh zing.
Unsalted butter: A rich base for frying and coating the noodles evenly.
Toasted sesame seeds: For that irresistible finishing crunch and extra nuttiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this hibachi noodles base simple but love tossing in whatever fresh veggies or proteins I have on hand. It’s an incredibly forgiving dish that lets you tailor it exactly to your taste or dietary needs.

Variation: Adding sautéed mushrooms and snow peas is my favorite way to bring some crunch and earthiness, plus it makes the dish feel extra vibrant.
Protein Boost: Shrimp or thinly sliced chicken breast work wonders here if you want to make it more hearty.
Spice It Up: A pinch of red pepper flakes or a drizzle of chili oil adds a lovely kick.
Gluten-Free: Swap soy sauce for tamari and use gluten-free noodles to make this accessible for gluten-sensitive eaters.

Step-by-Step: How I Make Hibachi Noodles with Sesame and Ginger Recipe

The image shows a red bowl filled with one layer of shiny, saucy noodles that are light brown in color. The noodles are topped with a small sprinkle of pale sesame seeds. The bowl is placed on a blue and grey striped cloth, resting on a white marbled surface. To the right of the bowl, there is a pair of dark brown chopsticks with lighter tips laid across the surface. Above the bowl, there is a white bowl with a light brown sauce inside. The lighting highlights the glossiness of the noodles and the texture of the sesame seeds. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cooking the Noodles Just Right

Start by boiling the noodles just shy of al dente — meaning they should still have a slight bite to them. This is really important because they will keep cooking when you toss them later in the skillet, and you don’t want mushy noodles. Once cooked, drain and set them aside so they’re ready for the pan.

Step 2: Whisking Together the Flavorful Sauce

While the noodles cook, mix your sauce ingredients: soy sauce, sesame oil, brown sugar, garlic, and ginger. Whisk these together thoroughly until the brown sugar dissolves — this combo sets the stage for all that delicious hibachi flavor.

Step 3: Toasting the Noodles in Butter

Heat a large nonstick skillet over medium-high heat and melt the unsalted butter. When it’s bubbling and fragrant, add the noodles, spreading them out so they get a little toasted and light golden color on some spots. This step adds great texture and flavor — don’t rush it.

Step 4: Tossing Noodles with Sauce to Finish

Pour your sauce over the toasted noodles and toss to coat evenly. Keep cooking and stirring for 2 to 3 minutes so the noodles soak up the sauce and the flavors truly meld together. You’ll notice that wonderful glossy sheen that means it’s ready.

Step 5: Garnish & Serve

Finally, sprinkle on toasted sesame seeds for a nutty crunch and serve immediately. Grab chopsticks or a fork — you’re in for a treat.

Top Tip

From my kitchen to yours, these tips have made the biggest difference in mastering hibachi noodles with sesame and ginger. They’re simple to follow but transform the dish from good to unforgettable.

Don’t Overcook Your Noodles: I always remind myself that they finish cooking in the pan — soft noodles on start lead to mush, so keep them firm.
Use Fresh Ginger and Garlic: Pre-minced jars aren’t bad for convenience, but fresh always gives a clearer, punchier flavor that you’ll appreciate.
Toast the Noodles Properly: Give them a chance to brown just a bit in the butter. This step adds so much yummy depth and keeps them from being limp.
Toss Quickly and Thoroughly: When adding the sauce, stir fast and evenly — this locks in flavor and avoids clumps of sugar or seasoning.

How to Serve Hibachi Noodles with Sesame and Ginger Recipe

Garnishes

For garnishes, I stick with toasted sesame seeds because they add just the right crunch and nuttiness. Sometimes I add sliced scallions or a few sprigs of fresh cilantro for a pop of color and brightness — these small touches really lift the dish.

Side Dishes

This hibachi noodle recipe pairs beautifully with steamed or sautéed vegetables like broccoli, bok choy, or snap peas. I often serve it alongside grilled chicken or shrimp to round out the meal. A simple miso soup on the side turns it into a complete hibachi-inspired feast.

Creative Ways to Present

For special occasions, I’ve served these noodles in cute individual cast-iron skillets or on banana leaves to add a fun, restaurant-style vibe at home. Even stacking with a fried egg on top turns it into an indulgent brunch treat.

Make Ahead and Storage

Storing Leftovers

Leftover hibachi noodles store well in an airtight container in the fridge for up to 3 days. I like to let them cool completely before sealing to prevent sogginess. When you reheat, you might want to add a splash of water or oil to revive that fresh texture.

Freezing

I’ve tried freezing these noodles, but I find the texture changes a bit after thawing. If you do freeze, freeze in single portions and thaw slowly in the fridge. They’re best reheated gently to bring back their flavor without drying out.

Reheating

Reheat leftovers in a skillet over medium heat with a tiny drizzle of sesame oil or a splash of water to loosen the noodles. Stir frequently so they heat evenly and regain a bit of that fresh-from-the-pan texture.

Frequently Asked Questions:

What type of noodles is best for the Hibachi Noodles with Sesame and Ginger Recipe?

I recommend using yakisoba or lo mein noodles for the most authentic texture and flavor. However, spaghetti noodles work well if that’s what you have — just cook them carefully and don’t overcook to keep that nice bite.

Can I add vegetables or protein to this recipe?

Absolutely! This recipe is a fantastic base for customization. You can add sautéed vegetables like mushrooms, bell peppers, and snap peas, or proteins like grilled chicken, shrimp, or tofu to make it a more complete meal.

Is this Hibachi Noodles with Sesame and Ginger Recipe gluten-free?

The recipe as written isn’t gluten-free due to the soy sauce and noodles. To make it gluten-free, swap in tamari or gluten-free soy sauce, and choose gluten-free noodle options.

How do I prevent the noodles from sticking together?

Cooking noodles just until al dente and rinsing them under warm water helps prevent sticking. Also, tossing them in a little oil or butter once drained and stirring frequently in the pan ensures they don’t clump.

Final Thoughts

This Hibachi Noodles with Sesame and Ginger Recipe feels like a warm hug on a plate — easy, flavorful, and reliably delicious. I love keeping this one in my weeknight meal rotation because it’s quick but tastes like you’ve poured love and care into every bite. Give it a try in your kitchen; I bet it’ll become a favorite for you and anyone lucky enough to share the table.