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This post is all about how to make hibachi pasta. A unique fusion of Italian-Asian cuisines marry together perfectly in this cozy comfort food.
Cheesy, creamy pasta that is packed with sweet, spicy, and umami flavors, crisp buttery veggies, and teriyaki marinated proteins. This is an Italian-Asian fusion masterpiece that you never knew you were missing!
You know how they say, it’s so crazy it just might work!? The idea of adding pasta and cheese to hibachi may sound adventurous, or maybe a little crazy. But this inspiration came from a Korean dish called dakgalbi, a very popular spicy gochujang cheesy stir fry. And after all, people (me) add cheese to Ramen dishes all the time.
One bite and you’ll be wondering where this pasta has been all your life! It’s an absolute family favorite.
This post is all about hibachi pasta – a creamy, comforting mashup of Italian-Asian cuisine.
What is Hibachi Pasta
Hibachi Pasta is a fusion of a creamy cheesy Italian pasta and everything we love about Japanese hibachi. From the buttery stir fried crisp veggies to the signature Yum Yum sauce. This fusion works perfectly, combining spicy gochujang, creamy yum yum sauce, teriyaki stir fried protein, and veggie all tossed in fusilli and grated mozzarella.
Why You’ll Love Hibachi Pasta
Perfectly Unique – looking for a break from the norm and wanting to add an exciting new dish to your rotation? This is the one!
Easy Peasy – A no-frills recipe that I pulled together with ingredients that were already in my pantry and fridge in under 30 minutes.
Versatile and Adaptable – you can use whichever proteins, veggies or pasta you prefer or have on hand.
Flavor-Packed – addictive, out of this world flavor using only a few key ingredients.
Key Ingredients:
- Fusilli – Or any type of pasta you like.
- Yum Yum Sauce – The cream sauce base, use homemade or store-bought. My recipe is in the recipe card below.
- Garlic – For aromatics. As much or little as you like.
- Sesame Oil – Imparts so much flavor, but you can sub for vegetable or olive oil.
- Gochujang – The key to the spicy umami flavor.
- Hibachi Veggies – I like to use zucchini, onion, and carrots. You can add mushrooms too.
- Teriyaki Sauce – For marinating proteins. I also drizzle some over my finished pasta.
- Mozzarella cheese – Lots of freshly grated mozzarella cheese adds stringy goodness.
- Protein – stir-fried protein of your choice: filet mignon, scallops, shrimp, chicken. Whichever you prefer.
How to Make Hibachi Pasta
- Make Sauces Ahead (optional) – Yum Yum sauce and teriyaki sauce are used in this recipe. I love scratch-made sauces because they always taste superior to the less quality version you can buy at the supermarket. To make meals easier, I make my condiments ahead of time and put them in the fridge, ready to go. You can also grab pre-made teriyaki sauce and Yum Yum sauce. They are both sold in the international/asian aisle of most stores.
- Prep Veggies & Marinate Meats – I toss my shrimp or chunks of steak and chicken into a zip-top bag with teriyaki sauce. Allow those to marinate for at least 15 minutes while prepping my veggies, shredding cheese and heating my wok.
- Stir Fry Time! – I start with my meats, stir frying them individually (since they have different cook times). Toss in the wok with vegetable oil over medium heat until they are cooked through. Set proteins aside in a bowl while you stir fry the veggies. Boil the pasta to al dente.
- Assemble Hibachi Pasta – Into the same wok, stir fry fresh garlic and gochujang in sesame oil. Add chicken broth, yum yum sauce and spicy mayo. Stir until creamy then add grated mozzarella. Once it melts and turns into a cream sauce, add the pasta, veggies, and protein. Toss well until it’s all coated. Add a drizzle of teriyaki sauce, yum yum sauce, sesame seeds, and scallions. Serve!
Tools I Use:
Carbon Steel Wok – for all your stir-fry needs
Squeeze Bottles – perfect for homemade condiments
My Favorite Beef:
Family farms are a bit of an endangered species. Supporting them has has become increasingly important in this age of mega-farms and highly processed foods. Sadly, there is a monopoly on our agriculture in the US and any opportunity I get to buy from local or family farms is very exciting.
I’ve partnered with Folsom Farm out of Rexburg, Idaho. They are a cute family of cattle ranchers that responsibility pasture-raise their cattle and they ship beef nationwide to your doorstep. Check them out:
www.FolsomFarms.com and use discount code BADBATCHBAKING10
Other Comfort Foods to Try:
Brisket Street Corn Tacos with Jalapeno Lime Ranch
Roasted Salmon with Garlic Parmesan Cream Sauce over Mashed Potatoes
Better Than Olive Garden Chicken Scampi Copycat Recipe
The Best General Tso’s Chicken
Did you love this hibachi pasta recipe? Be sure to comment below with any questions or feedback. Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Cheesy Hibachi Pasta
Ingredients
- 16 ounces fusilli
- 2 1/2 lbs. protein of your choice: chicken breast, filet mignon, shrimp (peeled/deveined), scallops, etc.
- 2 zucchini, diced
- 3 carrots, peeled and diced
- 1 large sweet onion, sliced
- 3 garlic cloves, minced
- 1/4 cup sesame oil can be subed for vegetable or olive oil.
- 3 tablespoons gochujang
- 1/2 cup chicken broth or stock
- 1/4 cup spicy mayo
- 1 1/2 cups mozzarella cheese, grated
- 1/4 cup prepared Yum Yum sauce
- 1 cup prepared teriyaki sauce for marinading and drizzling over finished pasta
- vegetable oil for stir fry
- toppings: sliced green onions, toasted sesame seeds
Yum Yum Sauce (or store-bought)
- 1/2 cup mayonnaise
- 1/2 cup spicy mayonnaise
- 1 tablespoon melted butter
- 2 tablespoons ketchup
- 2 teaspoons granulated sugar
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons rice vinegar
- 1-3 tablespoons water, as needed for desired consistency
Teriyaki Sauce (or store-bought)
- 1/2 cup soy sauce, low sodium
- 1/4 cup water, filtered
- 1/4 cup rice vinegar
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 2 garlic cloves, grated
- 1/2 teaspoon red pepper flakes
- 2 tablespoons corn starch + 2 tbsp water mixed to a slurry
Instructions
Make Sauces Ahead (optional)
- Whisk all yum yum sauce ingredients in a bowl until smooth. Transfer to squeeze bottle if using and store in the fridge.
- For teriyaki sauce, combine all ingredients (except cornstarch) in a sauce pan over medium low heat, whisking until smooth and sugar dissolves. Add cornstarch slurry and bring sauce to a low boil until it thickens. Allow it to cool then store in the fridge.
Marinate Meat
- Dice chicken and beef into chunks. Place all proteins in separate zip-top bags and pour in teriyaki sauce. Allow those to marinate for at least 15 minutes.
Stir Fry & Cook Pasta
- Using a wok or large frying pan, stir fry proteins individually (since they have different cook times) over medium heat with a few tablespoons vegetable oil. Toss until cooked through and transfer to bowl. Add more oil to the wok and saute onions for a few minutes. Add zucchini and carrots and stir fry until softened, transfer to large bowl and set aside Boil the pasta to al dente as veggies cook.
Assemble Hibachi Pasta
- Into the same wok over medium low, stir fry fresh garlic and gochujang in sesame oil. Once fragrant, add chicken broth, yum yum sauce and spicy mayo, stir to combine. Allow it to simmer for 1 minute, then add grated mozzarella. Once it melts and turns into a cream sauce, add the pasta, veggies, and protein. Toss well until it's all coated. Add a drizzle of teriyaki sauce, yum yum sauce, sesame seeds, and scallions.
