Steak Shrimp Noodles

You know those nights? The ones where you’re staring into the fridge, the clock is ticking, and the thought of a complicated meal makes you want to just order takeout? Yeah, I’ve been there more times than I can count. But then, there are those other nights, the ones where a craving hits, a specific flavor pops into your head, and you *need* something delicious, something satisfying, something that feels a little bit special but is surprisingly easy to pull off. For me, that’s where these Steak and Shrimp Noodles come in. Seriously, this dish is pure magic. It’s got the tender chew of perfectly cooked noodles, the savory richness of steak, the sweet pop of shrimp, all coated in this incredible, slightly tangy, deeply flavorful sauce that just… well, it just makes everything right in the world. It’s one of those meals that feels like a treat, a restaurant-worthy indulgence, but I can whip it up on a Tuesday night without breaking a sweat. I remember the first time I made it; my husband took one bite and his eyes just lit up. That’s when I knew I’d stumbled onto something truly good. It’s not quite a stir-fry, not quite a pasta dish, but it’s something wonderfully in-between, and it’s become my absolute go-to when I need a guaranteed win.

What are the differences between shrimp and steak noodles?

So, what exactly are these magical Steak and Shrimp Noodles? Think of it as the ultimate comfort food fusion. It’s essentially a generous tangle of your favorite noodles (more on that later!), tossed with succulent pieces of perfectly seared steak and plump, juicy shrimp, all bathed in a luscious, savory sauce that has just the right amount of tang and depth. It’s not your typical super-spicy Asian stir-fry, though it has some of those wonderful umami notes. It’s also not a heavy Italian pasta dish. It’s its own glorious thing. The name itself, Steak and Shrimp Noodles, is pretty straightforward because, well, that’s exactly what it is! It’s the combination of those two protein powerhouses with a fantastic noodle base that makes it sing. It’s hearty enough to be a complete meal on its own, but also adaptable if you want to add a few more veggies. It’s the kind of dish that makes your kitchen smell amazing and makes everyone gather around the table with hungry anticipation.

How do I make a noodle?

Quick Overview

Making these Steak and Shrimp Noodles is a straightforward process that focuses on getting beautiful sear on your proteins and then bringing everything together in a vibrant, flavorful sauce. We’ll quickly cook the steak, then the shrimp, set them aside, and use that same pan to build the sauce. Finally, we’ll toss in cooked noodles and the proteins to coat everything beautifully. It’s all about building layers of flavor quickly and efficiently. You’ll be amazed at how quickly this comes together, making it perfect for any night of the week.

Ingredients

For the Main Dish:
– 1 pound flank steak or sirloin, thinly sliced against the grain (this is key for tenderness!)
– 1 pound large shrimp, peeled and deveined (fresh or frozen and thawed work great)
– 12 ounces of your favorite noodles (I love using linguine, udon, or even ramen noodles here – whatever you have on hand!)
– 2 tablespoons soy sauce (or tamari for gluten-free)
– 1 tablespoon Worcestershire sauce (trust me on this, it adds an amazing depth!)
– 1 tablespoon rice vinegar (for that little kick of acidity)
– 1 teaspoon sesame oil (for that lovely nutty aroma)
– 2 cloves garlic, minced (fresh is best for that punchy flavor)
– 1 teaspoon grated fresh ginger (optional, but highly recommended for that zing!)
– 2 tablespoons olive oil or avocado oil, divided (for searing)
– Salt and freshly ground black pepper, to taste

For Optional Veggies (if you’re feeling ambitious!):
– 1 cup broccoli florets, blanched
– 1/2 cup sliced bell peppers (any color you like!)
– 1/4 cup thinly sliced red onion

Step-by-Step Instructions

Step 1: Cook the Noodles

Get a large pot of salted water boiling. Cook your noodles according to package directions until they are al dente – meaning they still have a slight bite to them. Overcooked noodles can get mushy, and we don’t want that! Once they’re done, drain them well and toss them with a tiny drizzle of sesame oil to prevent them from sticking together while you work on the rest of the dish. Set them aside.

Step 2: Sear the Steak

Pat your thinly sliced steak completely dry with paper towels. This is super important for getting a good sear. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until it’s shimmering. Add the steak in a single layer (cook in batches if necessary to avoid crowding the pan, which will steam the meat instead of searing it). Sear for about 1-2 minutes per side, just until browned and cooked to your desired doneness (I like it medium-rare to medium). Remove the steak from the pan and set it aside on a plate. Don’t worry if it’s not fully cooked through; it will finish cooking later.

Step 3: Cook the Shrimp

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the shrimp (again, don’t crowd the pan – cook in batches if needed) and season them with a pinch of salt and pepper. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook them; they can get tough quickly. Remove the shrimp from the pan and add them to the plate with the steak.

Step 4: Make the Sauce

If there’s excess oil in the pan, you can carefully pour some of it off, leaving just enough to coat the bottom. Reduce the heat to medium. Add the minced garlic and grated ginger (if using) to the pan and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! Pour in the soy sauce, Worcestershire sauce, rice vinegar, and sesame oil. Stir everything together to combine. If you’re adding any of those optional veggies like bell peppers or red onion, you can toss them in now and sauté for a few minutes until they’re slightly tender-crisp.

Step 5: Combine Everything

Add the cooked noodles to the skillet with the sauce. Toss them well to coat. Then, add the seared steak and cooked shrimp back into the pan. Gently toss everything together until the steak and shrimp are heated through and the noodles are beautifully coated in that glorious sauce. This is where the magic really happens! Taste and adjust seasoning if needed – you might want a little more soy sauce, a pinch more salt, or a dash of pepper.

Step 6: Serve It Up!

Divide the Steak and Shrimp Noodles among bowls. For an extra pop of flavor and visual appeal, you can garnish with some chopped fresh green onions or a sprinkle of toasted sesame seeds. Serve immediately while it’s hot and absolutely delicious!

What to Serve It With

While these Steak and Shrimp Noodles are absolutely a complete meal on their own – hearty, flavorful, and satisfying – they also play wonderfully with a few accompaniments depending on the mood and the occasion. For a quick and easy BREAKFAST, I know it sounds a bit unconventional, but a small portion of leftovers, gently reheated, can be a surprisingly delicious and protein-packed start to the day. It’s like a savory breakfast hash, but with noodles! Pair it with a strong cup of coffee to cut through the richness. If you’re aiming for BRUNCH, I’d elevate the presentation. Serve it in shallow bowls, perhaps with a few delicate sprigs of cilantro or some microgreens on top. A light, crisp white wine like a Sauvignon Blanc or even a dry Rosé would be a perfect beverage pairing. As a sweet DESSERT, this dish doesn’t really fit, but if you’re looking for something sweet *after* this savory delight, I always reach for something light and refreshing like a fruit salad or a simple panna cotta. It’s the perfect contrast. And for COZY SNACKS, especially on a chilly evening, this dish is pure comfort. I often serve it with a side of steamed edamame, still in their pods, for a fun, interactive nibble. It’s hearty enough to feel indulgent but light enough that you won’t feel weighed down. My kids also love it with a side of those little crispy seaweed snacks – they think it’s fun to mix and match.

Top Tips for Perfecting Your Steak and Shrimp Noodles

Over the years, I’ve learned a few tricks that make these Steak and Shrimp Noodles absolutely sing every single time. First, when it comes to the STEAK PREP, slicing it thinly against the grain is non-negotiable. Seriously, it makes all the difference between tender, melt-in-your-mouth steak and chewy disappointment. I usually pop my steak in the freezer for about 15-20 minutes before slicing; this firms it up just enough to make those thin slices super easy. Patting the steak and shrimp completely dry before searing is another crucial step. Moisture is the enemy of a good sear; it steams the meat instead of browning it, and we want that beautiful caramelization! For MIXING ADVICE, remember that the noodles should be cooked al dente. They’ll continue to cook slightly in the pan, so you don’t want them mushy from the start. Also, don’t be afraid to toss those cooked noodles with a tiny bit of oil right after draining – it prevents them from clumping into one giant noodle ball. The SWIRL CUSTOMIZATION of the sauce is where you can really have fun. Make sure to let the garlic and ginger get fragrant in the hot oil for about 30 seconds before adding the liquids; this blooms their flavors. And don’t be shy with the Worcestershire sauce; it adds a complexity that’s hard to replicate. For INGREDIENT SWAPS, if you’re out of flank steak, a good sirloin or even a flat iron steak will work well. For the shrimp, scallops are a delicious alternative. If you don’t have rice vinegar, a splash of lime juice can offer a similar tang. For noodles, I’ve used spaghetti, ramen, udon, even fettuccine, and they’ve all been fantastic. The key is the sauce and the proteins. As for BAKING TIPS, this isn’t a baked dish, but for cooking, make sure your pan is nice and hot before adding your proteins. Don’t overcrowd the pan; cook in batches if necessary to ensure proper searing. And a general rule of thumb for cooking shrimp: they cook very quickly! As soon as they turn pink and opaque, they’re done. Overcooked shrimp are rubbery. My biggest GLAZE VARIATION tip is to taste and adjust! The sauce is the soul of this dish. Add a pinch of sugar if you like it sweeter, a bit more soy sauce for saltiness, or an extra splash of vinegar for tang. You can even add a tiny pinch of red pepper flakes if you like a little heat.

Storing and Reheating Tips

One of the best things about these Steak and Shrimp Noodles is that they’re almost as good the next day, which is a serious win for meal prep. For ROOM TEMPERATURE storage, honestly, I wouldn’t recommend leaving them out for too long, beyond maybe an hour if the kitchen is cool. For best quality, always refrigerate leftovers promptly. When it comes to REFRIGERATOR STORAGE, I like to let the noodles cool down slightly before transferring them to an airtight container. They’ll usually keep well in the fridge for about 3-4 days. The flavors actually tend to meld together even more beautifully overnight! For FREEZER INSTRUCTIONS, these noodles are best enjoyed fresh, but if you do need to freeze them, I’d recommend storing the cooked noodles, steak, and shrimp separately from the sauce if possible, or making sure everything is very well-sealed. They can last in the freezer for about 1-2 months. When you’re ready to thaw, transfer them to the refrigerator overnight. The glaze timing advice is crucial: if you’re storing leftovers, I often prefer to store the sauce separately or toss the noodles and proteins with just a little bit of oil, and then gently reheat everything with the sauce ingredients in the pan. This helps prevent the noodles from getting too soggy. When reheating, I usually do it on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen things up. You can also microwave them, but stir them halfway through to ensure even heating.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute go-to recipe for Steak and Shrimp Noodles! It’s the kind of meal that just brings a smile to everyone’s face, whether you’re the one cooking or the one eating. It’s a testament to how incredible simple, quality ingredients can come together to create something truly spectacular. The savory steak, the sweet shrimp, the perfectly coated noodles – it’s a symphony of flavors and textures that I’m just obsessed with. It’s proof that you don’t need hours in the kitchen or a fancy list of obscure ingredients to create a meal that feels special. If you enjoy this dish, you might also love my recipe for [Link to a similar recipe, e.g., Honey Garlic Chicken Stir-fry] or my quick and easy [Link to another similar recipe, e.g., Garlic Butter Shrimp Pasta]. They share some of that same comforting, flavorful vibe. I really hope you give these Steak and Shrimp Noodles a try. I can’t wait to hear how yours turns out and what you think! Don’t be afraid to tweak it to your own liking. Happy cooking, and more importantly, happy eating!

Steak Shrimp Noodles

A delicious and quick stir-fry featuring tender steak, succulent shrimp, and savory noodles.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 lb Sirloin steak thinly sliced
• 0.5 lb Shrimp peeled and deveined
• 8 oz Noodles such as lo mein or egg noodles
• 2 tbsp Vegetable oil
• 0.5 cup Broccoli florets
• 0.5 cup Bell pepper sliced
• 0.25 cup Onion sliced
• 2 cloves Garlic minced
• 1 tsp Ginger minced

Sauce Ingredients

• 0.25 cup Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Sesame oil
• 1 tbsp Cornstarch
• 0.25 cup Water

Instructions

 

Preparation Steps

• Cook noodles according to package directions. Drain and set aside.
• In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water for the sauce. Set aside.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Add steak and stir-fry until browned. Remove steak from skillet and set aside.
• Add shrimp to the skillet and stir-fry until pink and cooked through. Remove shrimp from skillet and set aside.
• Add broccoli, bell pepper, and onion to the skillet. Stir-fry until vegetables are tender-crisp.
• Add minced garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
• Return the cooked steak and shrimp to the skillet. Pour the prepared sauce over the ingredients and stir until the sauce thickens and coats everything.
• Add the cooked noodles to the skillet and toss to combine. Serve immediately.

Notes

Garnish with sesame seeds or chopped green onions if desired.