Hibachi Steak and Shrimp with Udon Noodles

Slice the zucchini, yellow squash, and onion.

Heat a large pan, wok, or flat-top grill over medium-high heat and lightly coat with cooking spray.

Add the sliced vegetables to the hot pan.

Season the vegetables with salt, pepper, and garlic powder. Sauté until tender-crisp.

Add a splash of soy sauce to the vegetables, toss to combine, and then remove from the pan and set aside.

Return the pan to the heat, add the shrimp in a single layer, and cook for about 30 seconds per side.

Add a splash of soy sauce, season with salt, pepper, and garlic powder, and finish with chopped parsley. Remove from the pan and set aside.

Add the cubed steak to the hot pan and sear.

Add Thai BBQ sauce, minced garlic, salt, pepper, and garlic powder. Cook to your desired doneness, then remove from the pan.

In a clean pan, add the udon noodles. Season with soy sauce and a little Thai BBQ sauce, and toss until heated through.

To make the yum yum sauce, combine light mayonnaise, ketchup, rice vinegar, garlic powder, paprika, salt, and pepper in a small bowl. Mix well.

Thin the sauce with a little water until it reaches your desired consistency.

Assemble the dish by plating the noodles, vegetables, steak, and shrimp. Drizzle generously with the yum yum sauce and serve immediately.