These hibachi garlic butter noodles bring the flavor of a sizzling flat top grill to your own stove in a single skillet.
Soft linguine gets tossed in garlic butter, a little sugar, soy sauce, and sesame oil until every strand turns glossy. The sauce comes together in minutes, which makes this a smart side for any grilled protein.
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Why This Hibachi Garlic Butter Noodles Recipe Works
Butter carries the garlic flavor into every strand, while soy sauce and teriyaki add a deep savory note. A small amount of sugar rounds out the salt and gives the noodles a light glaze.
Cooking the pasta until just tender keeps it from turning mushy when it hits the hot pan. The noodles finish in the sauce and absorb its flavor.
Sesame oil goes in off the heat, which protects its toasty aroma. A final sprinkle of seeds adds crunch and a nutty finish.
Ingredients for Hibachi Garlic Butter Noodles
- 12 ounces linguine, cooked until just tender
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon granulated sugar
- 3 tablespoons low sodium soy sauce
- 1 tablespoon low sodium teriyaki sauce
- 1/4 teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds, for garnish
- 1 teaspoon salt, for the pasta water
Linguine. Flat strands grab the sauce well and stay slippery, but spaghetti or lo mein noodles work if you prefer.
Butter and garlic. Melt the butter over medium high heat and stir the garlic quickly so it turns fragrant without bitterness.
Soy and teriyaki. Low sodium versions keep the salt in check, since the sauce reduces and tastes stronger in the pan.
Sugar. Just one spoonful balances the salt and helps the noodles take on a light shine.
Sesame oil. Use toasted sesame oil and add it last, because high heat dulls its flavor.
How to Make Hibachi Garlic Butter Noodles
1. Cook the pasta Boil the linguine in salted water for 8 to 9 minutes, until just tender. Drain it well and keep it close to the stove.
2. Melt the butter Heat a large skillet or wok over medium high heat and melt the butter until it foams.
3. Cook the garlic Add the garlic and stir for 30 to 45 seconds, until it smells fragrant and turns pale gold.
4. Toss the noodles Add the drained pasta and toss with tongs so every strand gets coated in the garlic butter.
5. Season the pan Sprinkle in the sugar, soy sauce, and teriyaki sauce, then add the pepper. Toss for 1 to 2 minutes until the noodles look glossy.
6. Finish with sesame Take the pan off the heat, drizzle in the sesame oil, and toss once more. Sprinkle with sesame seeds and serve hot.
How to Serve Hibachi Garlic Butter Noodles
Serve the noodles beside grilled chicken, steak, or shrimp for a full hibachi style meal. A cool creamy Asian cucumber salad adds crunch, while air fryer broccoli with Parmesan brings a green side. Round out the plate with garlic sesame cucumber salad or air fryer asparagus.
How to Store and Reheat Hibachi Garlic Butter Noodles
Cool the noodles within two hours and refrigerate them in an airtight container for up to 3 days. Skip the freezer, since butter sauced pasta turns soft after thawing. Reheat in a skillet over medium heat with a splash of water until steaming hot, about 165 degrees F in the center.
Tips and Variations for Hibachi Garlic Butter Noodles
Do not overcook the pasta. Drain a minute early, because the noodles keep softening in the hot pan.
Keep the heat high. A hot skillet gives the noodles a slight sear and a more grill like flavor.
Add protein. Stir in sliced cooked chicken, steak, or shrimp at the end. Cook chicken to 165 degrees F and shrimp to 145 degrees F.
Add vegetables. Toss in cooked zucchini, mushrooms, or sliced onions for a fuller dish.
Adjust the salt. Taste before adding any extra salt, because the soy and teriyaki are already salty.
Flag the allergens. This dish contains wheat, soy, sesame, and milk. Check the teriyaki sauce label for other allergens.
Use a big pan. Wide skillets toss the noodles easily and keep them from steaming in a heap.
Check trusted guidance. For general advice on safe cooking temperatures and leftovers, see the FDA safe food handling guidance before serving a crowd.
Frequently Asked Questions About Hibachi Garlic Butter Noodles
What are hibachi garlic butter noodles?
They are noodles tossed in garlic butter with soy sauce, teriyaki sauce, and sesame oil, inspired by the style of a teppanyaki grill. The dish tastes savory, slightly sweet, and rich.
Can I make hibachi garlic butter noodles ahead?
Cook the pasta a few hours ahead, rinse with cold water, and toss with a little oil. Finish the noodles in the pan right before serving.
How do you reheat hibachi garlic butter noodles?
Warm them in a skillet with a splash of water over medium heat, stirring until hot. The microwave works too, but stir halfway through.
Can I use a gluten free noodle?
Rice noodles or gluten free pasta work, but use tamari in place of soy sauce and check the teriyaki label for wheat.
Which protein goes well with these noodles?
Grilled chicken, steak bites, and shrimp all pair well. Cook each protein separately so it browns and stays juicy.
Hibachi Garlic Butter Noodles
Equipment
- Large pot
- Large skillet or wok
- Tongs
Ingredients
Main Ingredients
- 12 oz linguine dry
- 4 tbsp unsalted butter
- 4 cloves garlic minced
- 1 tbsp granulated sugar
- 3 tbsp low sodium soy sauce
- 1 tbsp low sodium teriyaki sauce
- ¼ tsp black pepper
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds for garnish
- 1 tsp salt for the pasta water
Instructions
Cooking
- Boil the pasta. Cook the linguine in salted water 8 to 9 minutes until just tender, then drain.
- Bloom the garlic. Melt the butter in a hot skillet and stir in the garlic for 30 to 45 seconds until fragrant.
- Coat the noodles. Toss in the pasta, sugar, soy sauce, teriyaki, and pepper for 1 to 2 minutes until glossy.
- Finish and serve. Off the heat, add the sesame oil and seeds, toss, and serve hot.
