Blackstone Hibachi Lo Mein Noodles

Nothing tastes quite like sizzling Hibachi Noodles hot from the griddle They are garlicky savory and gently sweet with buttery notes and just a bit of bite I always make these whenever we fire up the Blackstone because everyone gets excited watching noodles fry up while the sauce bubbles and caramelizes You will love how quickly this dish comes together whether on a backyard flat top or in your kitchen skillet

I first tried hibachi noodles on a rainy camping trip and now we cannot have a griddle night without them They have saved many last minute weeknight meals when takeout is not an option

Ingredients

• Lo mein noodles: give the classic chewy base look for fresh or dried and cook until just al dente so they stay firm
• Butter: creates that signature glossy coating and rich flavor always choose unsalted for more control
• Minced garlic: essential for aroma and depth go for fresh cloves not jarred for best flavor
• Brown sugar: adds a gentle sweet caramel note light or dark works but avoid clumps
• Soy sauce: delivers umami and saltiness choose low sodium for a lighter touch
• Salt and pepper: finish the seasoning use flaky salt and freshly cracked pepper for punch
• Sesame oil: a must for nutty fragrance toasted is best for a strong flavor
• Sesame seeds: add toasty crunch across the top always taste a seed or two first for freshness

Step-by-Step Instructions

Prep the Noodles:

Cook lo mein noodles according to package instructions until just al dente rinse in cool water and drain well This ensures they do not turn mushy when fried later

Make the Sauce:

In a small bowl whisk brown sugar soy sauce salt pepper and sesame oil until fully dissolved You want an even mixture so each strand gets coated

Start the Aromatics:

Melt butter over medium high heat on your griddle or a large flat skillet Scatter in the minced garlic and let it sizzle for thirty to sixty seconds Once the fragrance hits your nose it is time for the next step

Combine Noodles and Sauce:

Toss the cooked drained noodles onto the hot surface Stir gently to break up any sticky clumps Pour the sauce over the noodles and use tongs to toss everything so each strand is coated Watch as the sauce is absorbed and the color deepens

Sauté and Finish:

Let everything sauté for a few minutes flipping the noodles so they char slightly in places and the sauce caramelizes The noodles should look shiny and the aroma will be nutty and buttery

Garnish and Serve:

Slide the finished noodles onto a platter Sprinkle with sesame seeds for visual pop and crunchy texture Serve right away while hot

Save

My favorite part is always the fresh garlic It perfumes the whole backyard and makes neighbors jealous The first time my daughter helped sprinkle sesame seeds she called them fairy dust Now she never lets me forget this crucial finishing step

Storage Tips

Store leftovers in an airtight container in the refrigerator They reheat beautifully in a hot skillet for up to five days Try splashing on a bit of soy sauce or water as they warm to refresh texture

Ingredient Substitutions

No lo mein on hand Rice noodles or linguine make a great swap Just do not overcook them as they can break during tossing Tamari stands in for soy sauce if you need it gluten free

Serving Suggestions

Pair with grilled shrimp steak or chicken right on the same griddle For a vegetarian meal add stir fried mushrooms or snap peas A simple cucumber salad always balances the meal

Hibachi Noodles and Their Roots

Hibachi cooking is all about quick searing on a hot surface which transforms simple ingredients into something special These noodles are inspired by the teppanyaki tradition at Japanese steak houses where the chef wows everyone flipping spatulas and tossing veggies

Frequently Asked Questions About Recipes

→ Can I use different noodles for this dish?

Yes, rice noodles or linguine work well as alternatives to lo mein noodles, delivering a similar texture and flavor.

→ How do I prevent the noodles from sticking on the griddle?

Be sure to preheat the griddle fully, melt the butter before adding noodles, and toss them frequently to avoid sticking.

→ Can I add vegetables or protein?

Absolutely! Stir-fry veggies like bell peppers or snap peas, or toss in cooked chicken, shrimp, or steak for a heartier dish.

→ How should I store leftovers?

Place cooled noodles in an airtight container and refrigerate for up to 5 days. Reheat on the skillet or microwave before serving.

→ What toppings work well besides sesame seeds?

Try chopped green onions, a drizzle of extra sesame oil, or a sprinkle of chili flakes for added flavor and color.