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Hibachi Veggie Pasta
Thumbnil Hibachi Veggie Pasta

Hibachi Veggie Pasta

Your favorite Asian flavors in this super easy dish that can be served as an entrée or a side dish.

Use frozen veggies of your choosing (broccoli, carrots, peas, mushrooms, etc.) for a no-prep solution. The sesame-ginger sauce makes a great topping for salads, fish, or eggs. Combine all ingredients except corn starch in a small Mason jar and shake; store in the refrigerator for up to three days.

Personalize it:
Use gluten-free soy sauce (tamari), coconut aminos or gluten-free pasta.

Prep Time (min): 10
Total Time (min): 40
Servings 4-5


  • 1 zucchini chopped
  • 2 cups baby bok choy, chopped
  • 1 large onion, chopped
  • 3 cups broccoli florets
  • 2 cups mushrooms, chopped
  • 8 oz dry stir-fry noodles
  • 1/3 cup low sodium soy sauce
  • 2 Tbsp cornstarch
  • 3/4 cup vegetable broth (beef broth substitute)
  • 1 Tbsp honey
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp ginger paste
  • 1 pinch crushed red pepper flakes


1. Chop all vegetables and set aside.

2. In a bowl, whisk together soy sauce and cornstarch until combined well. Whisk in vegetable broth, honey, rice vinegar, garlic, sesame oil, ginger, and crushed red pepper. Set aside.

3. Bring a pot of water to a boil. Cook noodles for 8 to 10 minutes, until tender.

4. Drain and rinse noodles under cold water to stop the cooking.

5. Using a large wok or a nonstick pan, heat 1 to 2 tablespoons of olive oil over medium-high heat. Once hot, add your veggies and sauté for about 5 to 7 minutes, stirring frequently.

6. Stir sauce and add to veggies.

7. Add drained noodles and toss to combine sauce and noodles.

8. Cook for another 2 minutes so everything is coated and warmed through.

9. Top with sesame seeds for garnish and enjoy!