Teppanyaki (Kobe Steakhouse) Dinner - cooking recipe

Ingredients

Yum Yum Sauce
3 cups butter
3 tablespoons badia brand complete seasoning
White Sauce
1 1/4 cups mayonnaise
1/4 cup water
2 tablespoons rice vinegar
2 teaspoons tomato paste
1 tablespoon melted butter
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon paprika
1 dash cayenne pepper
1 dash ground ginger
Everything Else
16 ounces linguine (or whatever pasta you have)
3 zucchini, sliced into thick circles
1 medium yellow onion, sliced
2 carrots, sliced
1/2 head broccoli, cut into florets
1 cup white rice
1/2 tablespoon soy sauce
1 lb large shrimp, cleaned (with tails removed)
1 lb chicken, cut into chunks
1 tablespoon Old Bay Seasoning

Preparation

In large bowl add together all ingredients for the White Sauce, whisk until smooth, refrigerate until needed.
Prepare pasta as directed on package.
Prepare white rice as directed package.
In medium saucepan make Yum Yum sauce by melting butter and seasoning together, keep on low until needed.
Preheat skillet or wok to medium heat, add 1 cup Yum Yum sauce and all of your cut up vegetables and cook until onions are soft but carrots and zucchini still have a little crunch, remove from skillet and put aside.
In the same skillet add 1 cup of Yum Yum sauce and Soy sauce and the fully cooked noodles, cook until the liquid has been absorbed by the noodles, remove from skillet and set aside.
Sprinkle chicken and shrimp with Old Bay (omit this step with steak or tofu), add remaining Yum Yum sauce to skillet and then add your protein, cook through until done.
To plate, put noodles down first with shrimp and chicken on top, with white rice and vegetables on the side, and drizzle with a hearty helping of the White sauce.
Enjoy!