Craving those irresistible Gyu Kaku Garlic Noodles Recipe from your favorite Japanese BBQ restaurant? This copycat recipe brings the sweet, garlicky goodness straight to your kitchen with authentic flavors and simple ingredients.
Unlike traditional Japanese yakisoba, Gyu Kaku’s Americanized version features a uniquely sweet and savory sauce that’s become a fan favorite across their restaurant locations. The combination of tender noodles, fresh vegetables, and that signature garlic-forward sauce creates an unforgettable dining experience.
With just a few pantry staples and fresh ingredients, you can recreate this restaurant-quality dish at home in under 30 minutes, making it perfect for weeknight dinners or weekend meal prep.
What Does Gyu Kaku Garlic Noodles Taste Like?
The first bite of Gyu Kaku garlic noodles delivers a perfect balance of sweet and savory flavors that dance on your palate. The sauce combines the umami richness of soy sauce with the sweetness of honey and mirin, creating a glossy coating that clings beautifully to each noodle strand.
The minced garlic provides a fragrant, aromatic base that’s neither overpowering nor too subtle, while the sesame oil adds a nutty depth that rounds out the flavor profile. Each bite offers textural contrast from crisp vegetables like carrots and cabbage, along with tender mushrooms and your choice of protein.
What sets this dish apart from traditional Japanese yakisoba is its notably sweeter profile and garlic-forward approach. The sauce is more syrupy and caramelized, giving the noodles a beautiful sheen and slightly sticky texture that makes every forkful incredibly satisfying and addictive.
Ingredients Required for Gyu Kaku Garlic Noodles Recipe
Here’s the list of Ingredients you’ll need to make this Gyu Kaku Garlic Noodles
For the Stir-Fry
- 100-150g Japanese frozen udon or fresh thick Chinese/yellow/ramen noodles
- ¼ -⅓ carrot, shredded or julienned
- ¼ onion, sliced
- 2-3 cloves garlic, minced
- ½ tablespoon fresh ginger, minced (optional)
- 1-2 shiitake or regular mushrooms, sliced (optional)
- Small amount Napa or regular cabbage, thick sliced
- Japanese fish cake, sliced (optional)
- ¼ -⅓ lb ground chicken, beef, pork, or shrimp
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- ½ tablespoon rice wine vinegar
- ½ tablespoon honey + 1/2 tablespoon brown sugar (or 1 tablespoon sugar)
- ½ tablespoon sesame oil
- ½ teaspoon dashi powder (optional)
- Salt and pepper to taste
For Garnish
- Green onions, sliced
- Red bell pepper, diced
- Sesame seeds
- Bonito flakes (optional)
Kitchen Utensil You’ll Need
- Large wok or skillet
- Medium saucepan for noodles
- Small mixing bowl for sauce
- Sharp knife and cutting board
- Wooden spoon or spatula
- Colander for draining noodles
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 1 (easily multiplied)
How to Make Gyu Kaku Garlic Noodles
Simply follow the steps given below to make your Gyu Kaku Garlic Noodles at home
1. Prepare the sauce
In a small bowl, whisk together soy sauce, sake, mirin, rice wine vinegar, honey, brown sugar, sesame oil, and dashi powder. Set aside.
2. Cook the noodles
Prepare udon or thick noodles according to package directions. Drain and set aside, reserving a small amount of cooking water if needed.
3. Heat the wok
Heat a large wok or skillet over medium-high heat. Add a small amount of oil.
4. Cook the protein
Add your chosen protein (ground meat or shrimp) and cook until almost done, breaking up ground meat as needed.
5. Add aromatics and Stir-fry vegetables
Add minced garlic and ginger to the pan, stir-frying for 30 seconds until fragrant. Add onions, carrots, mushrooms, and cabbage. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
6. Combine noodles and Add sauce
Add the cooked noodles to the wok, tossing everything together. Pour the prepared sauce over the noodle mixture, tossing continuously for 1-2 minutes until everything is well coated and heated through.
7. Final seasoning and Serve
Taste and adjust seasoning with salt and pepper as needed. Transfer to serving plate and top with sliced green onions, diced red bell pepper, sesame seeds, and bonito flakes if using.
Some Tasty Ways To Customize and Serve This Gyu Kaku Garlic Noodles
1. Korean BBQ Night Combo
We love serving these alongside grilled Chicken and kimchi. The sweet noodles balance the spicy fermented flavors perfectly, and you can wrap everything in lettuce cups for an interactive dining experience.
2. Bento Box Style
Pack these noodles in a compartmentalized container with some teriyaki chicken, edamame, and pickled vegetables. It’s become our go-to work lunch that actually gets us excited about meal prep.
3. Ramen Burger Base
Here’s a game-changer we stumbled upon: form the noodles into patties, pan-fry until crispy, then use them as “buns” for a juicy beef burger. The garlic flavor with the meat is absolutely incredible.
4. Hot Pot Addition
Toss these noodles into your hot pot during the last few minutes of cooking. They soak up all those rich broth flavors while maintaining their signature sweet-garlicky taste.
5. Breakfast Fusion
Trust us on this one – top the noodles with a fried egg and some crispy bacon bits. The runny yolk creates an amazing sauce that mingles with the garlic base.
6. Sushi Hand Roll Filling
We’ve wrapped these noodles in nori sheets with some cucumber and avocado for a unique hand roll experience. It’s like getting the best of both Japanese comfort foods.
7. Stir-Fry Lettuce Wraps
Serve the noodles in butter lettuce cups with extra crunchy vegetables and a sprinkle of crushed peanuts. It’s lighter but still satisfying, perfect for summer dinners.
8. Grilled Protein Pairing
These noodles are phenomenal underneath grilled salmon, chicken thighs, or even grilled tofu. The char from the grill adds a smoky element that complements the sweet garlic sauce beautifully.
9. Cold Noodle Salad Version
Chill the noodles and toss with extra vegetables, sesame seeds, and a splash of rice vinegar. It becomes this refreshing side dish that’s perfect for potlucks and picnics.
10. Soup Base Transformation
Add hot chicken or vegetable broth to leftover noodles for an instant ramen-style soup. Throw in some soft-boiled eggs and green onions, and you’ve got a completely different meal that tastes like it came from a high-end ramen shop.
Some Tips on This Gyu Kaku Garlic Noodles Recipe
1. Cook your noodles first
Always cook your noodles before you start cooking anything else. This makes cooking much easier and faster.
2. Cut all your food before you start cooking
Chop your carrots, onions, and garlic before you turn on the stove. This helps you cook without rushing.
3. Use a big pan or wok
A small pan will make your food crowded. Use the biggest pan you have so everything cooks well.
4. Make your sauce in a small bowl first
Mix all your sauce ingredients together before you start cooking. This saves time and makes cooking easier.
5. Don’t cook on high heat
Medium heat works best. High heat will burn your garlic and make it taste bad.
6. Add garlic last when cooking vegetables
Garlic burns fast, so add it after your other vegetables are almost done cooking.
7. Save some noodle water
Keep a little bit of the water you used to cook your noodles. If your dish looks too dry, add a splash of this water.
8. Taste your food before serving
Try a bite and see if it needs more salt, pepper, or sauce. You can always add more.
9. Don’t overcook your vegetables
Your carrots and cabbage should still be a little crunchy. Soft vegetables don’t taste as good.
10. Serve your noodles hot right away
These noodles taste best when they’re hot and fresh. Don’t let them sit around too long.
How to Store and Reheat Gyu Kaku Garlic Noodles Properly
Store leftover Gyu Kaku garlic noodles in the refrigerator for up to 3 days in an airtight container. Reheat in a skillet over medium heat with a splash of water or broth to prevent sticking, or microwave in 30-second intervals, stirring between each interval until heated through.
Gyu Kaku Garlic Noodles Recipe
Ingredients
- 100-150 g Japanese frozen udon or fresh thick Chinese/yellow/ramen noodles
- ¼ -⅓ carrot shredded or julienned
- ¼ onion sliced
- 2-3 cloves garlic minced
- ½ tablespoon fresh ginger minced (optional)
- 1-2 shiitake or regular mushrooms sliced (optional)
- Small amount Napa or regular cabbage thick sliced
- Japanese fish cake sliced (optional)
- ¼ -⅓ lb ground chicken beef, pork, or shrimp
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
- ½ tablespoon rice wine vinegar
- ½ tablespoon honey + 1/2 tablespoon brown sugar or 1 tablespoon sugar
- ½ tablespoon sesame oil
- ½ teaspoon dashi powder optional
- Salt and pepper to taste
- Green onions sliced
- Red bell pepper diced
- Sesame seeds
- Bonito flakes optional
Instructions
- In a small bowl, whisk together soy sauce, sake, mirin, rice wine vinegar, honey, brown sugar, sesame oil, and dashi powder. Set aside.
- Prepare udon or thick noodles according to package directions. Drain and set aside, reserving a small amount of cooking water if needed.
- Heat a large wok or skillet over medium-high heat. Add a small amount of oil.
- Add your chosen protein (ground meat or shrimp) and cook until almost done, breaking up ground meat as needed.
- Add minced garlic and ginger to the pan, stir-frying for 30 seconds until fragrant. Add onions, carrots, mushrooms, and cabbage. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Add the cooked noodles to the wok, tossing everything together. Pour the prepared sauce over the noodle mixture, tossing continuously for 1-2 minutes until everything is well coated and heated through.
- Taste and adjust seasoning with salt and pepper as needed. Transfer to serving plate and top with sliced green onions, diced red bell pepper, sesame seeds, and bonito flakes if using.
Video
Notes
Common Queries on This Gyu Kaku Garlic Noodles Recipe
Here, we’ve got you covered with some common questions about the Gyu Kaku Garlic Noodles that people often ask.
1. What does Gyu-Kaku mean in Japanese?
From our research into Japanese cuisine, “Gyu-Kaku” translates to “horn of the bull” in Japanese. The name reflects the restaurant’s focus on Japanese BBQ and grilled meats. However, as we’ve discovered through making their recipes, Gyu-Kaku has adapted many dishes to American tastes, creating unique fusion flavors.
2. What are garlic noodles?
Based on our cooking experience, garlic noodles are thick, chewy noodles tossed in a garlicky sauce that’s typically sweet and savory. While traditional versions exist in various Asian cuisines, Gyu-Kaku’s version is distinctly sweeter than authentic Japanese yakisoba, featuring a honey-soy glaze that we’ve perfected in this recipe.
3. What pairs well with garlic noodles?
From our dining experiences, we’ve found that grilled meats like Korean BBQ beef, teriyaki chicken, or gyoza dumplings complement these noodles perfectly. We also love serving them alongside cucumber salad or kimchi to cut through the richness. A cold Japanese beer or green tea rounds out the meal beautifully.
4. Who invented garlic noodles?
While we can’t pinpoint the exact inventor, garlic noodles gained popularity in Asian-American fusion restaurants, particularly in California. Through our recipe testing, we’ve learned that each restaurant chain like Gyu-Kaku has developed their own signature version, blending traditional Asian techniques with American flavor preferences.
5. Can I use different types of noodles for this recipe?
Absolutely! We’ve tested this recipe with various noodles and found that thick udon works best, but fresh ramen noodles, lo mein noodles, or even thick spaghetti can work in a pinch. The key is using something substantial enough to hold the sauce – we avoid thin noodles as they don’t capture the flavors as well.
6. How can I make this recipe vegetarian?
We’ve successfully made vegetarian versions by omitting the meat and adding extra mushrooms, tofu, or plant-based protein. For the sauce, we skip the dashi powder or use vegetarian dashi. The result is just as flavorful – we actually prefer the mushroom-heavy version sometimes!
7. Why are my noodles sticking together?
From our experience, this usually happens when noodles are overcooked or sit too long after cooking. We recommend slightly undercooking the noodles since they’ll finish cooking in the wok. Also, toss them with a tiny bit of oil after draining if you’re not using them immediately.
8. Can I make the sauce ahead of time?
Yes! We often prepare the sauce up to 3 days in advance and store it in the refrigerator. It actually tastes better after the flavors meld together. Just give it a good stir before using, as the honey may settle at the bottom.
9. What’s the difference between this and traditional yakisoba?
Through our exploration of Japanese cuisine, we’ve learned that authentic yakisoba uses a Worcestershire-based sauce and is less sweet. Gyu-Kaku’s version is much sweeter and more garlic-forward, catering to American palates. Traditional yakisoba also typically includes beni shoga (pickled ginger) rather than bell peppers.
10. How do I prevent the sauce from burning?
We’ve learned this the hard way! Keep the heat at medium-high and keep everything moving in the pan. The honey and sugar in the sauce can caramelize quickly. If you notice the sauce getting too dark, lower the heat immediately and add a splash of water or reserved noodle cooking liquid to deglaze the pan.
This homemade Gyu Kaku garlic noodles recipe captures all the sweet, savory, and garlicky flavors that make the restaurant version so addictive. The beauty lies in its simplicity and customization options – use your favorite protein and vegetables to make it your own. Have you tried making this recipe? Share your variations in the comments below and don’t forget to rate this recipe to help other home cooks discover this delicious dish!
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Thanks for the recipe
Welcome
Looks delicious
Thanks