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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!

A bowl of noodles garnished with sesame seeds and green onions, accompanied by chopsticks. Nearby are additional ingredients like sliced green onions and a small dish of spices. The setting includes a white cloth and wooden board.

If you love the flavors of hibachi-style cooking, you’re going to adore my version of Blackstone hibachi noodles!

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.

Build a Hibachi Night at Home

Check out my Blackstone Hibachi Chicken, Hibachi Steak, and Hibachi Fried Rice for more griddle favorites. (And don’t miss my yum yum sauce and mustard sauce.)

Ingredients arranged on a white surface: a package of organic linguine, a dish of salt, two garlic cloves, small glass bowls of green, red, and dark brown liquids, a wrapped butter piece, and a glass of crushed red pepper.

Ingredient Notes

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.

Tips and Tricks for Perfect Blackstone Hibachi Noodles

Choose the Right Noodles – The best noodles for hibachi-style noodles at home are linguine, spaghetti, udon noodles, ramen noodles, or yakisoba noodles. I most often use linguine, because I always have it in my pantry. If you can track them down, yakisoba noodles are a Japanese stir-fried wheat noodle. They are slightly firmer than ramen and built for high-heat cooks like this one. Most Asian markets carry them pre-cooked in shelf-stable packs; some Walmarts and Targets do too.
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

A pot of water is vigorously boiling on a stovetop. The surface is bubbling with steam rising, creating a blurred effect. The pots metal sides are visible, and the dark stovetop surface surrounds it. — Cook pasta to al dente. Drain and set aside.

A small cube of butter melting on a hot, dark griddle, surrounded by steam and sizzling bubbles. The butter is slightly golden, suggesting it has started to brown, creating a rich, aromatic atmosphere. — Preheat the Blackstone griddle to medium-high heat. Melt butter on the griddle.

Two golden-brown pieces of frozen garlic are frying in hot oil, surrounded by bubbles on a Blackstone Griddle. The oil reflects light and creates a textured surface around the frying items. — Add garlic. Stir for 30 seconds until fragrant.

A pile of cooked, steaming yellow noodles spread across a Blackstone griddle with steam rising prominently against a dark background. — Add cooked noodles to the griddle.

Close-up of cooked noodles with patches of sauce, showing contrasting light and dark areas. The noodles are intertwined, creating a textured appearance on a flat top griddle. Steam rises, adding to the freshly cooked impression. — Immediately pour in soy sauce, sugar, rice vinegar, sesame oil, and hot chili oil. (I like to mix this together before heading outdoors, but this step is optional)

Close-up of steaming, stir-fried noodles on a hot surface. The noodles are golden brown and appear slightly tangled, with some darkened areas indicating they are well-cooked. A wooden utensil is partially visible on the right side. — Toss continuously for about 3 minutes until the noodles are evenly coated and slightly caramelized.
Remove from the griddle. Garnish with green onions and sesame seeds. Drizzle with sesame oil for more flavor

A bowl of stir-fried noodles topped with sesame seeds and sliced green onions. Wooden chopsticks rest on top of the noodles. There are ingredients like sliced green onions and chili flakes in small bowls beside the dish.

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A bowl of stir-fried noodles garnished with sesame seeds and green onions. Chopsticks rest on the bowls edge. The dish is placed on a white cloth, with a small wooden board nearby. Bright lighting highlights its texture and color.

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Hibachi Noddles on the Blackstone

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!

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American, Asian

Diet: Vegetarian

Servings:

Calories: 282kcal

Author: Wendy Polisi

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

US Customary - Metric

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

Nutrition

Filed Under:

Blackstone Griddle Recipes Pasta Recipes Side Dish Recipes Vegetarian Recipes