Are lo mein noodles the same as hibachi noodles?

I love the noodles they serve at my local hibachi restaurant, to the point I am craving them. Are they the same noodles used in lo mein? I've searched the internet, but I'm obviously looking in the wrong place! Help! I really need to find a reciepe for hibachi noodles.Are lo mein noodles the same as hibachi noodles?
The most familiar form of teppanyaki restaurant in North Americans is often known by the name of "hibachi".



Typical ingredients used for Western-style "hibachi" are beef, shrimp, scallops, lobster, chicken and assorted vegetables. Most of them have "yakisoba" as part of their menu, which I assuming is what you mean by "hibachi noodles"



Even though soba (Japanese Noodles made from Buckwheat) is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour. It is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoredwith yakisoba sauce, salt and pepper.

http://bis.nenv.k.u-tokyo.ac.jp/fieldwor鈥?/a>





But if you are refer to "real Japanese" version of

"hibachi noodles"

http://pds.exblog.jp/pds/1/200912/26/80/鈥?/a> or

"hibachi noodles cake"

http://image.blog.livedoor.jp/shoko_u/im鈥?/a>



then it become a whole different story, because hibachi style cooking in Japan simple mean dishes a to cooking on top of the "hibachi" warming devices. In true you can cook any noodles you want including lo-mein. But since lo-mein is not really part of the "japanese noodles family" as it has shown by Sam, so it is possible but highly unlikely a Japanese restaurant will use it.Are lo mein noodles the same as hibachi noodles?
For your information there is no "Hibachi" noodles. "Hibachi" is a traditional Japanese heating device. It consists of a round, cylindrical or a box-shaped open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal.



In North America, the term "hibachi" is used to refer to a small cooking stove heated by charcoal (actually called shichirin in Japanese), or to an iron hot plate (teppan) used in Teppanyaki restaurants.





Below is the type Chinese Noodle and Japanese Noodle.



Types of Chinese Noodles



Chinese noodles, known collectively as mien, fall into three main categories. The most common are wheat flour noodles, which can be made with or without eggs. While today wheat flour noodles are enjoyed throughout China, they originated in the north, where wheat is a staple crop. Depending on the remaining ingredients, wheat noodles can be white or yellow, thin as spaghetti or thick as fettucine, stiff or extremely elastic.



Made from rice flour, water, and salt, rice noodles can also be thick or very thin, the latter almost resembling long strings of coconut. The same is true of rice sticks. There are also rice paper wrappers which come in either circular or triangular shape. Finally, cellophane noodles are clear noodles made from ground mung bean paste.



In China, making "hand-pulled" noodles is an art involving holding the stretched out paste in both hands and whirling it around several times. Then the paste is laid out on a board and folded and refolded repeatedly. Eventually the paste is transformed into long, thin, noodles. While in China it is still possible to watch vendors make hand-pulled noodles, today most noodles are made by machine.



Japanese noodles



Japanese noodles are a popular item and one of the main staples in Japanese cuisine. Many types are either served chilled with dipping sauces in the hot summer months and in soups ot hot dishes during the cooler and winter months. The varieties include:



Ramen - thin, wheat-based noodles made from wheat flour, salt, water, and Kansui (a type of mineral water) or eggs. The dough is set to rise before being pulled. These Japanese noodles were originally imported from China, as a noodle soup, during the Meiji Period. Since then it has been integrated into several Japanese dishes, thousands of Japanese restaurants specializing in ramen have opened, instant ramen was invented, and dishes containing the noodle have grown in popularity around the world. Instant ramen has become especially popular in the United States and Mexico. Ramen noodles have a firm texture and are usually yellowish color. These noodles vary in shape, width, and length. They are often served in a meat or fish based broth although since they are widely popular, there are a great variety of dishes containing ramen noodles.

Some examples of ramen dishes are: Sapporo Ramen, Miso Ramen, Kitakara Ramen, Shio Ramen, Tonkotsu Ramen, and Shoyu Ramen.



Shirataki - Known as the "white waterfall" these clear Japanese noodles are made from the root of Amorphophallus Konjac(aka Devil's Tongue plant), or from a similar plant. The roots are processed into a gelatin, Konnyaku, from which the noodles are made. These noodles are often described as chewy or rubbery. Shirataki noodles have a high nutritious value. These noodles contain high amounts of the fiber Glucomannan and are low in carbohydrates and low in calories. As a result of this, these noodles have recently becoming popular among dieters in the west. However Shirataki noodles have been used in traditional Japanese cooking for many years to add texture to Sukiyaki and Oden, winter stews.



Soba - A medium width native Japanese noodle made from buckwheat flour (soba-ko) and wheat flour (komugi-ko). Like pastas, soba noodles are available in dried form although they taste better when made fresh from flour and water. These noodles are served in a variety of Japanese dishes and they may be served hot or cold with dipping sauce. Some examples of soba dishes are: Zaru and Mori Soba (chilled), Kake Soba, Tempura Soba, Kitsune Soba, and Tororo Soba. Note: Although the popular Japanese dish Yakisoba includes "soba" in its name, the dish is actually made with Chinese style noodles (chukamen).



Somen - Somen noodles are a very thin, white, wheat-based noodle. They are usually served chilled in the summertime with dipping sauces although they may be used in soups and other hot dishes. Somen noodles are very similar to hiymugi and udon noodles, only they are much thinner (about 1.3mm in width). During the summer months many Japanese consume large amounts of chilled somen to stay cool.



Hiymugi - Hiyamugi noodles are wheat flour noodle similar to somen and udon noodles and somewhere in between the two in size. These noodles are often served in the same manner as somen and udon noodles. While they are mostly white it is not unusual to find bundles mixed with noodles of pinkish or brown