The Ultimate Hibachi-Style Steak and Shrimp Noodles Platter
Bring the high-energy excitement and irresistible flavors of your favorite Japanese steakhouse right to your dining room. This Hibachi-Style Steak and Shrimp Noodles Platter features a juicy, perfectly seared ribeye steak glistening with savory garlic butter, paired with plump, wok-charred garlic shrimp, a mountain of savory stir-fry lo mein noodles, and golden, crispy egg rolls.
Skip the expensive restaurant reservations. With this professional, step-by-step recipe, you will master the art of high-heat cooking and savory hibachi sauces for a restaurant-quality meal the whole family will rave about.
⏱️ Prep Time, Cook Time, & Yield
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yields: 4 servings
🛒 Ingredients Shopping List
1. Garlic Butter Ribeye Steak
▸ 2 large ribeye steaks (approx. 12-14 oz each, cut 1-inch thick)
▸ 2 tbsp soy sauce
▸ 2 tbsp unsalted butter
▸ 3 cloves garlic, finely minced
▸ Salt and coarse black pepper to taste
▸ 1 tbsp vegetable oil (high smoke point)
2. Charred Hibachi Shrimp
▸ 1 lb large shrimp, peeled, deveined, and patted completely dry
▸ 1 tbsp soy sauce
▸ 1 tbsp teriyaki sauce
▸ 1 tbsp unsalted butter
▸ 1 tsp garlic powder
▸ 1/2 lemon, juiced
3. Savory Stir-Fry Lo Mein Noodles
▸ 12 oz lo mein noodles (or thick spaghetti noodles)
▸ 2 tbsp sesame oil
▸ 1 small yellow onion, thinly sliced
▸ 1 cup carrots, julienned or shredded
▸ 3 green onions, chopped (divided)
▸ 1/4 cup low-sodium soy sauce
▸ 2 tbsp oyster sauce
▸ 1 tbsp brown sugar
▸ 1/2 cup teriyaki sauce (for tossing at the end)
4. The Crispy Sides
▸ 4–8 pre-made pork or vegetable egg rolls (air-fried or baked until golden-brown)
🍳 Step-by-Step Cooking Instructions
Step 1: Prep and Boil the Noodles
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the lo mein noodles according to the package directions until al dente.
Rinse and Oil: Drain the noodles and rinse briefly under cold water to stop the cooking process. Toss with 1 tablespoon of sesame oil to prevent sticking, then set aside.
Step 2: Sear the Garlic Butter Ribeye Steak
Season Heavily: Bring your ribeye steaks to room temperature for 15 minutes. Pat them completely dry with a paper towel and season both sides generously with coarse salt and black pepper.
High-Heat Sear: Heat 1 tablespoon of vegetable oil in a heavy cast-iron skillet or flat-top griddle over high heat until smoking. Add the steaks and sear undisturbed for 3–4 minutes to develop a deep, caramelized crust.
Butter Baste: Flip the steaks. Immediately reduce the heat to medium and drop 2 tablespoons of butter, minced garlic, and 2 tablespoons of soy sauce into the pan. Spoon the foaming garlic butter over the steaks continuously for another 3 minutes (for medium-rare). Remove the steak to a cutting board and let it rest for 5 minutes before slicing.
Step 3: Flash-Fry the Hibachi Shrimp
Sauté: Wipe the skillet quickly, leaving a tiny bit of the steak juices behind. Turn the heat back up to medium-high and drop in 1 tablespoon of butter and the shrimp.
Season: Season the shrimp instantly with the garlic powder, soy sauce, and teriyaki sauce. Cook for 2 minutes per side until pink and beautifully caramelized on the edges. Finish with a squeeze of fresh lemon juice, remove from the pan, and set aside.
Step 4: Wok-Toss the Hibachi Noodles
Sauté the Veggies: In the same skillet over medium-high heat, add the remaining sesame oil. Toss in the sliced yellow onions, carrots, and the white parts of the green onions. Stir-fry for 3–4 minutes until tender-crisp.
Sauce and Toss: Whisk together the soy sauce, oyster sauce, and brown sugar. Add the cooked noodles directly into the pan with the vegetables, pour the sauce mixture over the top, and toss vigorously for 3 minutes over high heat until the noodles absorb the savory glaze and take on a rich color.
Final Glaze: Drizzle the teriyaki sauce over the noodles for that signature sweet-and-savory finish, tossing once more.
🍽️ How to Assemble the Platter
Fill the right side of a large serving plate with a heavy, steaming mound of the Savory Stir-Fry Noodles.
Arrange the succulent Charred Hibachi Shrimp beautifully across the top of the noodle pile.
Slice the rested Ribeye Steak into strips and fan it out elegantly across the left side of the plate.
Nestle two hot, crispy Egg Rolls along the bottom edge of the platter.
Garnish the entire plate with a shower of fresh green onions and serve immediately with yum-yum sauce or extra teriyaki on the side!
💡 Expert Pro-Tips for Success
Cast Iron Generates Flavor: To get that authentic restaurant flavor, use a heavy cast-iron skillet or flat-top griddle. It retains the intense heat required to char the meats and noodles without boiling them.
Let the Meat Rest: Cutting into your steak too quickly will cause all the savory juices to run out onto the board. Give it a full 5 minutes to rest so the juices redistribute throughout the meat.
🍽️ Nutrition Facts (Per Serving)
- Calories: ~890 kcal
- Protein: 54g
- Carbohydrates: 66g
- Fat: 42g
- Fiber: 3g
❓ Frequently Asked Questions (FAQs)
Can I use a different cut of steak?
Yes! While ribeye offers the best marbling and flavor, you can easily substitute it with New York strip, sirloin, or filet mignon. Adjust cook times slightly depending on the thickness of the cut.
What kind of noodles work best for hibachi?
Authentic Japanese lo mein or yakisoba wheat noodles give the best texture. However, if you cannot find them at your local grocery store, standard thick spaghetti noodles work as an excellent substitute.