When you’re craving the perfect fusion of surf and turf, these Shrimp & Teriyaki Steak Noodles deliver restaurant-quality flavors right in your own kitchen. The combination of tender steak strips and succulent shrimp creates an irresistible duo that’s bound to impress.
This Asian-inspired dish strikes the perfect balance between sweet teriyaki sauce and savory proteins, all tossed with perfectly cooked noodles that soak up every bit of the delicious sauce.
Why You’ll Love This
- Ready in just 45 minutes, perfect for busy weeknights
- Impressive enough for date night, simple enough for family dinner
- One-pan cooking means minimal cleanup
- Customizable heat level to suit your taste
- Leftovers taste amazing the next day
Ingredients
- 1 lb. Shrimp peeled and deveined
- 1 lb. Steak cut into bite sized pieces
- 1 lb. Spaghetti noodles cooked and drained
- 2 Tbsp. Olive oil
- 2 tsp. Sesame oil
- ⅓ C. Teriyaki sauce
- 2 Tbsp. Soy sauce
- 2 tsp. Minced garlic
- ½ Medium onion sliced
- ¼ C. Chopped green onions for garnish
- Salt, pepper and seasoning to taste
Instructions
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat 1 tablespoon oil in a large skillet over high heat. Cook steak strips until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, cook shrimp until pink, about 2-3 minutes. Remove and set aside.
- Add remaining oil and sauté garlic, broccoli, and bell pepper until crisp-tender.
- Return steak and shrimp to the pan. Add teriyaki sauce and noodles.
- Toss everything together until well combined and heated through.
- Garnish with green onions and sesame seeds before serving.
Tips & Variations
- Freeze the steak for 20 minutes before slicing for easier cutting
- Substitute udon with soba or lo mein noodles if preferred
- Add mushrooms or snow peas for extra vegetables
- Make it spicy by adding sriracha or red pepper flakes
- Use chicken instead of steak for a lighter option
Serving Suggestions
Serve these noodles with a side of miso soup or a simple Asian cucumber salad. For extra crunch, consider adding some chopped peanuts or crispy fried shallots as a topping.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat gently to prevent overcooking the shrimp
- Pat shrimp dry before cooking for better browning
FAQs
- Can I make this ahead of time? While best served fresh, you can prep all ingredients up to 24 hours in advance.
- What’s the best cut of steak to use? Sirloin works great, but ribeye or flank steak are excellent alternatives.
- Can I use frozen shrimp? Yes, just thaw completely and pat dry before cooking.
- Is this dish spicy? No, but you can easily add heat with your preferred spicy ingredients.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 1 lb. Shrimp peeled and deveined
- 1 lb. Steak cut into bite sized pieces
- 1 lb. Spaghetti noodles cooked and drained
- 2 Tbsp. Olive oil
- 2 tsp. Sesame oil
- ⅓ C. Teriyaki sauce
- 2 Tbsp. Soy sauce
- 2 tsp. Minced garlic
- ½ Medium onion sliced
- ¼ C. Chopped green onions for garnish
- Salt, pepper and seasoning to taste
Steps
- Cook udon noodles according to package instructions. Drain and set aside.
- Heat 1 tablespoon oil in a large skillet over high heat. Cook steak strips until browned, about 3-4 minutes. Remove and set aside.
- In the same pan, cook shrimp until pink, about 2-3 minutes. Remove and set aside.
- Add remaining oil and sauté garlic, broccoli, and bell pepper until crisp-tender.
- Return steak and shrimp to the pan. Add teriyaki sauce and noodles.
- Toss everything together until well combined and heated through.
- Garnish with green onions and sesame seeds before serving.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat gently to prevent overcooking the shrimp
- Pat shrimp dry before cooking for better browning
