Hibachi Noddles on the Blackstone

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.

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!

Course Side Dish

Cuisine American, Asian

Diet Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

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