Tasty Shrimp and Steak Noodles

Big, bouncy udon noodles soak up sweet teriyaki sauce while shrimp and steak soak up all the flavor. Crunchy veggies make it look and taste lively. The savory sauce pulls it all together, just like your favorite takeout, only faster and cheaper. You can whip this up in half an hour, so it's pretty much a weeknight lifesaver.

When I threw this together the first time, my husband—who hates cooking—couldn’t stay away. He snuck over just to snag juicy steak from the pan while it sizzled. Now it’s our go-to for those nights when we want a special treat without any fuss. Even my little nephew, who claims to hate veggies, fights for seconds. We’re not sure how, but that’s a miracle.

Tasty Ingredients

• Udon noodles: Thick and chewy Japanese noodles that drink up teriyaki like crazy and give you that awesome bite next to the meaty toppings
• Flank steak: Slice it super thin across the muscle lines, and it gets soft and flavorful, perfect for a strong sauce
• Large shrimp: Tossing these in gives your dish a sweet seafood kick and a gentle bite you don’t get in everyday stir-fries
• Fresh veggies: Mixing crisp broccoli with sweet bell peppers adds pop, snap, nutrition, and color to every bite
• Homemade teriyaki sauce: A blend of soy, teriyaki, honey, ginger, and garlic makes a sauce that tastes way deeper than you’d guess from reading the label

I learned the magic of putting beef and shrimp together thanks to a friendly chef at a Japanese spot. She told me shrimp's sweetness actually takes beef to a new level. When I tried it, it totally changed what I thought you could do with a stir-fry. Using both gives you layers of flavor that single-protein dishes just can't hit.

Simple Steps

Mix it all at the end:

Toss your proteins, sauce, and noodles together last so everything gets a glossy coat and heats through. Fold gently so you don't break noodles.

Bring the veggies to life:

Drop in broccoli and bell peppers, stir them around for about 4 minutes till they’re bright green but still got a crunch. Throw in green onions, ginger, and garlic in the last minute—keep stirring so nothing burns.

Sauté the shrimp:

Put shrimp in the hot pan and lay them flat. Let them turn pink and curl, about a minute and a half on each side. Don’t go longer or you'll get chewiness.

Brown the steak:

Heat oil in your biggest skillet till almost smoking. Lay thin steak slices down, let them sit for a minute, then flip to get that sear outside but just a hint of pink inside.

Get the noodles ready:

Boil the udon just like the bag says but pull them while they’re still a little chewy. Rinse with cold water to stop the cooking and keep them from clumping together.

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This dish always brings me back to watching Japanese street cooks flip food in hot woks. My early attempts sent veggies flying across the stove, but I figured out using the biggest pan I have and adding things in stages makes it easy. Cooking the proteins first and tossing them back in at the end? That’s the move—keeps everything perfectly done. Now nothing’s rubbery or raw.

Serving Style

Show off your awesome creation in a big serving bowl, scatter with sesame seeds and a few green onions on top. The bright veggies and shiny noodles always wow folks and nobody needs to know it was so quick! If you’re feeling fancy, serve in single bowls with chopsticks and a spoon so nobody misses a drop of sauce.

Fun Variations

Change things up by swapping out steak for chicken thighs if you want to save a few bucks. If you’re feeding vegetarians, crispy tofu and mushrooms soak up the sauce like champs. Got a thing for spice? Add a spoonful of sriracha or sambal for some heat to mix with the sweet teriyaki.

Leftover Perfection

Let leftovers cool fully and stash them in a container with a good lid. They'll keep in the fridge for about three days. Bring them back to life with a splash of broth or water in a pan over gentle heat—skip the microwave unless you want chewy shrimp. Funny thing is, it might taste even better the next day as the flavors soak in together.

This shrimp teriyaki steak noodle dinner quickly turned into my secret weapon, whether I’m impressing a new friend or feeding family last minute. The combo of squidgy noodles, juicy proteins, and crisp veggies all slicked in sauce just hits the spot. It’s awesome to see people’s faces light up with the first bite. You’re getting restaurant vibes without having to leave your kitchen.

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Recipe FAQs

→ What’s the best way to make this gluten-free?

Absolutely! Swap udon for rice noodles, which are gluten-free, and double-check that your soy and teriyaki sauces are labeled gluten-free. Tamari works as a fantastic replacement for soy sauce.

→ How do I prep this meal in advance?

Get the meats and veggies cooked ahead but store them apart from the noodles. Keep the sauce in its own container. When it’s time to chow down, reheat the components in a pan, then mix everything together and serve.

→ What can I use if I avoid shellfish or beef?

This dish works with whatever you prefer! Serve with chicken, tofu, or extra veggies instead of shrimp. For beef, you can use chicken, pork, tofu, or try plant-based meat substitutes like seitan.

→ How do I make it milder?

It’s not spicy by default, but if you're extra sensitive, stick with a mild teriyaki sauce and reduce or skip the ginger. Craving heat? Toss in some red pepper flakes for a nice kick!

→ What veggies could I swap or add?

Use anything you’ve got! Try mushrooms, spinach, snow peas, zucchini, bok choy, or carrots. Remember to start tougher veggies early in the cooking process and toss in quicker ones near the end.