Hibachi Chicken Noodles with Yum Yum Sauce If you love the sizzling flavours of hibachi-style dinners, these will be your new go-to. Juicy chicken, tender noodles, and crisp veggies get tossed in a savory, buttery soy-garlic glaze—then finished with that creamy, slightly sweet yum yum sauce that makes everything irresistible.
Hibachi Chicken Noodles:
This recipe brings the fun of Japanese steakhouse cooking right into your kitchen—no special grill required. It’s quick enough for busy weeknights, but tasty enough to serve when you want something “restaurant-level” without the restaurant price.
History:
“Hibachi” originally refers to a traditional Japanese heating container, but in many countries the word is commonly used for teppanyaki-style steakhouse cooking—where chefs prepare meals on a hot flat grill. Over time, the signature flavors (soy sauce, garlic, butter, and a touch of sweetness) became popular in home cooking too. Yum yum sauce—often served at Japanese-American steakhouses—helped make hibachi meals even more iconic with its creamy, tangy finish.
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Hibachi Chicken Noodles with Yum Yum Sauce
Ingredients
For the Hibachi Chicken Noodles
- 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 8 oz (225 g) noodles (yakisoba, ramen, lo mein, udon, or spaghetti)
- 2 tbsp butter (plus more to finish, optional)
- 1 tbsp neutral oil (vegetable/canola)
- 1 small onion, sliced
- 1 cup shredded cabbage (or coleslaw mix)
- 1 cup carrots, julienned or thinly sliced
- 2–3 cloves garlic, minced
- 3 tbsp soy sauce (low-sodium preferred)
- 1 tbsp oyster sauce (optional for depth)
- 1–3 tbsp water (as needed)
- Salt and black pepper, to taste
Homemade Yum Yum Sauce
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tsp rice vinegar (or white vinegar)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Pinch of salt
Instructions
- Cook noodles: Boil noodles until just tender. Drain and toss with a tiny bit of oil to prevent sticking.
- Make yum yum sauce: Mix mayo, ketchup, vinegar, garlic powder, paprika, sugar, and salt. Add water to thin. Set aside (chilling improves flavor).
- Cook chicken: Heat oil + 1 tbsp butter in a large skillet or wok. Add chicken, season lightly with salt and pepper, and cook until browned and fully cooked. Remove to a plate.
- Stir-fry veggies: Add remaining butter. Sauté onion, cabbage, and carrots for 2–3 minutes. Add garlic and cook 30 seconds.
- Sauce the noodles: Stir in soy sauce, oyster sauce (optional), teriyaki (or sugar + soy), sesame oil, and a splash of water.
- Toss everything: Add noodles and toss until evenly coated. Return chicken and stir-fry 1–2 minutes more. Add water if needed for a silky finish.
- Serve: Plate and drizzle with yum yum sauce. Garnish with green onions and sesame seeds if desired.
Notes
- Noodles are flexible: Use what you have—spaghetti works in a pinch.
- Low-sodium soy sauce helps control salt, especially with oyster sauce.
- Don’t overcook noodles—slightly firm noodles hold texture better when tossed.
- Yum yum sauce thickens as it sits; thin with a little water before serving.
- For extra steakhouse flavor, add a final small pat of butter before serving.
Tips for Hibachi Chicken Noodles:
- Slice chicken thin for quick cooking and tenderness.
- Use high heat to avoid soggy veggies and build stir-fry flavor.
- If noodles clump, add 1–2 tbsp water and toss well.
- Add heat with sriracha, chili flakes, or a dash of hot sauce.
- Meal prep: store noodles and sauce separately; drizzle sauce after reheating.
FAQ’s for Hibachi Chicken Noodles:
Q: Is yum yum sauce the same as spicy mayo?
Not exactly. Yum yum sauce is usually milder, sweeter, and more tangy than typical spicy mayo.
Q: Can I make this recipe gluten-free?
Yes—use gluten-free noodles and gluten-free soy sauce (tamari). Skip oyster sauce or use a gluten-free version.
Q: What vegetables work best?
Cabbage, carrots, onions are classic, but mushrooms, bell peppers, zucchini, or broccoli also work great.
Q: How do I store leftovers?
Store noodles and chicken in an airtight container for up to 3 days. Keep yum yum sauce separately for best texture.
Q: How can I make it taste more “hibachi”?
Use butter generously, keep the heat high, and finish with sesame oil plus a bit of soy—simple but authentic to the style.
Conclusion:
Hibachi Chicken Noodles with Yum Yum Sauce are the perfect homemade answer to your steakhouse cravings—savory, buttery noodles, tender chicken, crisp veggies, and a creamy sauce that makes every bite addictive. Fast, satisfying, and easy to customize, this is a repeat-worthy dinner you’ll want on your weekly menu.