Low Sodium Hibachi Noodles Recipe
These tasty low sodium hibachi noodles are sweet, savory, tangy, and a great recipe to serve with stir fry or your favorite protein. Ready in under 30 minutes, these make a fantastic side dish.
Start by sauteing garlic and mushrooms in a sweet buttery sauce, and tossing in freshly cooked noodles for the ultimate side. Just like you’d get at a Japanese restaurant, but made with low sodium swaps for a more healthful meal.
Serve these up with low sodium teriyaki beef, low sodium stir fry vegetables, or our favorite low sodium orange chicken!
Going to a Japanese hibachi restaurant is an experience! Chefs cook meals right in front of you on a hibachi grill, and make the tastiest array of dishes to serve up – like delicious sweet and savory hibachi noodles (always my favorite!). While restaurant food can be high in sodium, you can make a better-for-you version at home with the same taste.
These noodles are one of our favorite side dishes that we love to serve with a quick protein (like low sodium honey garlic tofu or low sodium teriyaki beef), and they always hit the spot! They are super tasty, flavorful, and fried in a honey butter sauce so they taste like the restaurant version.
Why This Recipe Works
- These noodles are hearty, tasty, savory, and have a wonderful flavor!
- They’re versatile – enjoy as a side dish or a main course.
- Made with lower sodium swaps, these noodles have 8 mg sodium per 2/3-cup serving.
- Ready in under 30 minutes, you can make these noodles fast.
- Anyone can successfully make this recipe by following our step-by-step photos and directions below!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
While traditional hibachi noodles are made with yakisoba, wheat noodles, or even ramen noodles – I made this version using 0mg sodium fettuccini pasta. It’s not traditional, however it has a thick, dense texture that holds up well to stir frying.
I stir fry up fresh garlic and shiitake mushrooms in these noodles! The shiitakes are a hearty and tasty mushroom, which has a great flavor and texture in this easy recipe! Pan-fry the mushrooms until brown and enjoy.
Unsalted butter gives these noodles a wonderful flavor. And I add some honey for a tasty sweetness, and a bit of low sodium Worcestershire sauce for tanginess and depth of flavor.
Green onions for garnish and flavor! If you can’t find green onions, try using thinly sliced regular onions or chives.
Black Pepper and toasted sesame oil adds a wonderful hint of spice and texture for these noodles.
Additions and Substitutions
If you can’t find shiitake mushrooms, any mushroom variety will work well. Try sliced crimini mushrooms or thick slices of portobello caps.
Add in your favorite cooked protein! You can add shredded chicken, seared beef, or even crispy tofu to make this a hearty meal.
If you don’t have honey, you can use brown sugar, maple syrup, or agave nectar. Or substitute a sugar-free sweetener, if needed.
How To Make This Recipe
Step 1: Cook stir fry noodles according to package instructions. Drain, and set aside.
Step 2: In a large skillet or wok, add the butter and the sesame oil over medium heat and wait until it’s melted.
Step 3: Add the sliced shiitake mushrooms, and cook for 6-7 minutes until golden brown, stirring every few minutes.
Step 4: Add the fresh garlic, sliced bell pepper, honey, low sodium Worcestershire sauce, and black pepper into the pan, and saute 3-4 minutes until the vegetables are tender and coated in the sauce.
Step 5: Add in the cooked noodles and toss well to combine. Cook over medium heat for 3-4 minutes or until the noodles are hot and heated through.
Step 6: Top with fresh green onions and serve hot!
Recipe FAQs
This low sodium recipe has 88 mg sodium per 2/3-cup serving, as it uses no salt and low sodium ingredients. If you get hibachi noodles at a Japanese restaurant, they could have more depending on the sauces used. Traditional hibachi noodles are made with high sodium soy sauce, oyster sauce, or fish sauce, so be sure to check with your server before ordering.
If you have any leftover noodles, you can store them in an airtight container and refrigerate for up to 2 days.
Yes, this recipe is a blank canvas if you wanted to add in your favorite veggies in Step 3 or 4. Add peapods, water chestnuts, shredded carrots, sliced red onion, broccoli, or corn would all be great options.
More Low Sodium Noodle Recipes
- Low Sodium Pad Thai Noodles Recipe
- Low Sodium Peanut Noodles
- The best Low Sodium Thai Noodle Salad
- Low Sodium Ramen Soup
- Low Sodium Chicken Caesar Pasta Salad
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Low Sodium Hibachi Noodles
Equipment
- Wok or Large Pan
Ingredients
- 8 ounces fettuccine or other long pasta
- 4 tablespoons unsalted butter
- 1 teaspoon toasted sesame oil
- 8 ounces shiitake mushrooms sliced
- 4 cloves fresh garlic minced
- 1 medium green bell pepper sliced
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- ½ teaspoon black pepper
- 2 green onions sliced
Instructions
- Cook stir fry noodles according to package instructions. Drain, and set aside.
- In a large skillet or wok, add the unsalted butter and the sesame oil over medium heat and wait until it’s melted.
- Add the sliced shiitake mushrooms, and cook for 6-7 minutes until golden brown, stirring every few minutes.
- Add the fresh garlic, sliced bell pepper, honey, low sodium Worcestershire sauce, and black pepper into the pan, and saute 3-4 minutes until the vegetables are tender and coated in the sauce.
- Add in the cooked noodles and toss well to combine. Cook over medium heat for 3-4 minutes or until the noodles are hot and heated through.
- Top with fresh green onions and serve hot!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I loved creating this low sodium recipe for you. If you make it, please give us a review and let us know how it went!