Craving a quick and flavorful side dish that’s packed with hibachi-style goodness? Hibachi Noodles on the Blackstone delivers tender, buttery noodles coated in a rich, savory-sweet sauce with just a hint of heat. Cooking on the griddle gives the noodles the perfect texture—slightly crisped edges with a silky, sauce-soaked bite. With simple ingredients and fast cook time, this is a must-try recipe for weeknight dinners or backyard hibachi nights!
If you love the flavors of hibachi-style cooking, you’re going to adore my version of Hibachi Noodles on the Blackstone!
This easy side is the perfect balance of savory, slightly sweet, and just the right amount of heat. Best of all? It comes together quickly, making it an easy addition to your backyard griddle lineup.
This recipe pairs beautifully with all your favorite hibachi proteins, and if you’re as obsessed with Blackstone cooking as I am, you’ll want to check out Blackstone Hibachi Chicken, Hibachi Steak, and Blackstone Chicken Breast for more griddle favorites. (And don’t miss my yum yum sauce.)
Ingredients and Substitutions
- Linguine or other thin pasta – Use your favorite kind of noodle! Gluten free noodles will work just fine.
- Butter – Can be replaced with margarine or ghee.
- Soy Sauce – Use tamari for a gluten-free option or coconut aminos for a lower-sodium choice if you are watching your salt intake. Teriyaki sauce can also be used.
- Sugar – Honey or maple syrup can work as a natural sweetener alternative.
- Rice Vinegar – If you don't have it, white wine vinegar or apple cider vinegar can be used but will change the flavor a bit.
- Sesame Oil – If unavailable, try using peanut oil or olive oil with a dash of tahini for a nutty touch.
- Hot Chili Oil – Crushed red pepper flakes or sriracha can provide a similar kick.
- Garlic – Garlic powder works if fresh isn’t available, though the flavor will be milder.
- Green Onions – Chives or finely diced shallots can add a similar mild onion flavor.
- Sesame Seeds – Sunflower seeds or chopped peanuts can be used for a bit of crunch.
Tips and Tricks for Perfect Blackstone Hibachi Noodles
- Choose the Right Noodles – The best noodles for hibachi on the Blackstone are linguine, spaghetti, udon noodles, ramen noodles, or yakisoba noodles.
- Oil the Flat-Top Grill Lightly – A thin layer of oil or butter prevents sticking and helps achieve a perfect sear on the noodles.
- Adjust the Sauce to Taste – Prefer sweeter noodles? Add more sugar. Want more heat? Increase the chili oil and add ginger. Customize the sauce to your liking!
- Pair with Protein – Serve alongside hibachi chicken, steak, or hibachi shrimp for a full Japanese steakhouse-style meal.
- Go Veggie - Serve these noodles with your favorite veggies. Zucchini, carrots, and broccoli are our go-to hibachi vegetables. Mushrooms and peas are also great additions. I like to cook them with a little garlic butter.
- No Blackstone? You can easily make this recipe in a large skillet. Just make sure to choose a heavy-duty pan.
Step by Step Instructions
Remove from the griddle. Garnish with green onions and sesame seeds. Drizzle with sesame oil for more flavor
Hibachi Noddles on the Blackstone
Ingredients
- 1 pound linguine or other thin pasta
- 3 tablespoons butter
- ¼ cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon hot chili oil more to taste
- For serving: green onions sesame seeds
Instructions
- Cook the pasta to al dente according to package directions. Drain.
- Heat your Blackstone griddle to medium-high heat.
- Add the butter and when melted, add the garlic. Stir for 30 seconds. Add the noddles to the griddle, and then immediately add the soy sauce, sugar, rice vinegar, sesame oil, and hot chili oil.
- Cook for 3 minutes, stirring constantly.
- Remove from the griddle and top with green onions and sesame seeds
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