Teriyaki Hibachi Pasta
Savor the vibrant flavors of our Teriyaki Hibachi Pasta, where succulent steak, tender chicken, and juicy shrimp unite with fresh veggies in a mouthwatering teriyaki glaze. This quick and easy dish brings the excitement of hibachi grilling right to your kitchen, making dinner both fun and fabulous. Get ready to twirl your fork in a delightful mix of savory goodness that will have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 white onion, sliced
- 1 zucchini, sliced
🥩Meat & Seafood(3)
- 1 Trader Joe's chicken
- 1 shoulder steak, sliced and diced
- 1 shrimp
🫙Pantry Staples(1)
- lo mein noodles
🍯Sauces & Condiments(1)
- teriyaki base
📦Other(1)
- homemade yum yum sauceoptional
👨🍳 Instructions
- 1
Slice a white onion and a zucchini.
- 2
Slice and dice the shoulder steak.
- 3
Heat a skillet with avocado oil and add the vegetables, sautéing them with teriyaki base.
- 4
Remove the vegetables from the pan once done.
- 5
Add the steak to the pan and cook for about five to seven minutes.
- 6
Add the Trader Joe's chicken to the pan.
- 7
Once the chicken is cooked, add the shrimp and more teriyaki.
- 8
Cook lo mein noodles separately and then add them to the pan with teriyaki base.
- 9
Mix everything together, adding back the vegetables, chicken, steak, and shrimp.
- 10
Add teriyaki sauce and let it thicken before plating.
💡 Pro Tips
- ✓Cook lo mein noodles to 85% doneness (1-2 minutes under package time) because they'll finish cooking in the pan and absorb teriyaki flavors without becoming mushy.timing85% doneness
- ✓Heat your skillet to 400-450°F before adding proteins because the Maillard reaction requires high heat to develop the caramelized flavors that complement teriyaki's sweetness.technique400-450°F
- ✓Cut shoulder steak against the grain at a 45-degree angle in ¼-inch strips because this breaks up tough muscle fibers and reduces chew time by up to 60%.technique¼-inch strips, 45-degree angle
- ✓Add shrimp last and cook for exactly 2-3 minutes because shrimp proteins coagulate rapidly at 140°F and overcooking creates a rubbery texture.timing2-3 minutes, 140°F
- ✓Reserve ¼ cup pasta cooking water before draining because its starch content (2-3%) helps teriyaki sauce emulsify and cling to noodles instead of pooling at the bottom.technique¼ cup, 2-3% starch
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Teriyaki Hibachi Pasta
Savor the vibrant flavors of our Teriyaki Hibachi Pasta, where succulent steak, tender chicken, and juicy shrimp unite with fresh veggies in a mouthwatering teriyaki glaze. This quick and easy dish brings the excitement of hibachi grilling right to your kitchen, making dinner both fun and fabulous. Get ready to twirl your fork in a delightful mix of savory goodness that will have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 white onion, sliced
- 1 zucchini, sliced
🥩Meat & Seafood(3)
- 1 Trader Joe's chicken
- 1 shoulder steak, sliced and diced
- 1 shrimp
🫙Pantry Staples(1)
- lo mein noodles
🍯Sauces & Condiments(1)
- teriyaki base
📦Other(1)
- homemade yum yum sauceoptional
👨🍳 Instructions
- 1
Slice a white onion and a zucchini.
- 2
Slice and dice the shoulder steak.
- 3
Heat a skillet with avocado oil and add the vegetables, sautéing them with teriyaki base.
- 4
Remove the vegetables from the pan once done.
- 5
Add the steak to the pan and cook for about five to seven minutes.
- 6
Add the Trader Joe's chicken to the pan.
- 7
Once the chicken is cooked, add the shrimp and more teriyaki.
- 8
Cook lo mein noodles separately and then add them to the pan with teriyaki base.
- 9
Mix everything together, adding back the vegetables, chicken, steak, and shrimp.
- 10
Add teriyaki sauce and let it thicken before plating.
💡 Pro Tips
- ✓Cook lo mein noodles to 85% doneness (1-2 minutes under package time) because they'll finish cooking in the pan and absorb teriyaki flavors without becoming mushy.timing85% doneness
- ✓Heat your skillet to 400-450°F before adding proteins because the Maillard reaction requires high heat to develop the caramelized flavors that complement teriyaki's sweetness.technique400-450°F
- ✓Cut shoulder steak against the grain at a 45-degree angle in ¼-inch strips because this breaks up tough muscle fibers and reduces chew time by up to 60%.technique¼-inch strips, 45-degree angle
- ✓Add shrimp last and cook for exactly 2-3 minutes because shrimp proteins coagulate rapidly at 140°F and overcooking creates a rubbery texture.timing2-3 minutes, 140°F
- ✓Reserve ¼ cup pasta cooking water before draining because its starch content (2-3%) helps teriyaki sauce emulsify and cling to noodles instead of pooling at the bottom.technique¼ cup, 2-3% starch