Cheesy Hibachi Pasta
The perfect fusion of italian-asian flavors in this cheesy, comforting bowl. Full of crisp, buttery hibachi veggies, teriyaki marinated meats, and smothered in Yum Yum sauce.
Servings: 4 servings
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.