Why You’ll Love These Steak and Shrimp Teriyaki Noodles
When you’re craving a restaurant-quality meal without the hefty price tag, these Steak and Shrimp Teriyaki Noodles deliver in every way.
I’m talking surf and turf meets Asian fusion in one irresistible bowl.
The combination of tender steak strips and plump shrimp gives you that luxury dinner feel, but it’s ready in about 30 minutes.
Who doesn’t love that kind of weeknight win?
What really gets me is the homemade teriyaki sauce.
So much richer than bottled versions, with that perfect sweet-savory balance.
Plus, the colorful vegetables add both nutrition and visual appeal.
Restaurant vibes, home kitchen simplicity.
What Ingredients are in Steak and Shrimp Teriyaki Noodles?
When I think about making an impressive yet achievable dinner, this steak and shrimp teriyaki noodle dish immediately comes to mind. It’s basically the perfect combination of protein-packed surf and turf with tender noodles and fresh vegetables, all coated in that irresistible homemade teriyaki sauce. I’m already hungry just writing about it! The ingredient list might look a bit long at first glance, but most of these items are pantry staples that create magic when they come together.
Ingredients:
- 8 oz steak sirloin or flank, thinly sliced against the grain
- 8 oz raw shrimp, peeled and deveined
- 8 oz lo mein noodles or spaghetti
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or sugar snap peas
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch (1 for sauce, 1 optional for coating shrimp)
- ½ cup water
- 2 tablespoons neutral oil (vegetable or avocado)
- 1 teaspoon sesame oil (optional but recommended)
- Black pepper to taste
- Sesame seeds for garnish (optional)
One thing I love about this recipe is its flexibility. Can’t find lo mein noodles? Regular spaghetti works perfectly fine. Not a fan of snap peas? Substitute with snow peas or even sliced carrots. The key is maintaining the balance of proteins, vegetables, and that amazing sauce. And speaking of sauce – using low-sodium soy sauce gives you better control over the saltiness. If you’re feeling adventurous, try adding a bit of chili garlic sauce or sriracha for some heat. The beauty of home cooking is making it exactly how you want it!
How to Make These Steak and Shrimp Teriyaki Noodles
Let’s start by getting our noodles going. Bring a large pot of salted water to a boil and cook 8 oz of lo mein noodles or spaghetti according to the package directions until they’re just tender. You don’t want them too soft—nobody enjoys mushy noodles in a stir-fry, right?
While the noodles are cooking, whisk together your teriyaki sauce in a small bowl by combining ½ cup low-sodium soy sauce, ¼ cup packed brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and ½ cup water until smooth. This homemade sauce is worlds better than anything from a bottle, and it takes just minutes to put together.
Now for the protein stars of our show. If you want an extra-crispy exterior on your shrimp, toss your 8 oz of peeled and deveined shrimp with 1 tablespoon of cornstarch before cooking (totally optional, but I find it gives them a lovely sear).
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat, then cook your 8 oz of thinly sliced steak until just browned on the outside but still pink inside—overcooking steak is a culinary crime I refuse to commit. Remove the steak, then in the same pan, cook those shrimp until they turn pink and opaque, about 2 minutes per side. Transfer them to the plate with your steak.
The final stretch involves bringing everything together. In that same pan, add your veggies—1 cup broccoli florets, 1 red bell pepper, and 1 cup snap peas—along with 3 minced garlic cloves and 1 teaspoon of fresh grated ginger. Stir-fry until the vegetables are crisp-tender, about 3-4 minutes.
Pour in your teriyaki sauce mixture and let it bubble and thicken for a minute or two. Then add your drained noodles, cooked steak, and shrimp back to the pan, tossing everything to coat in that glossy sauce.
Finish with a drizzle of 1 teaspoon sesame oil, black pepper to taste, and a sprinkle of sliced green onions and sesame seeds. The whole dish comes together in about 30 minutes, but tastes like something that took all day. Who needs takeout when you can make this?
Steak and Shrimp Teriyaki Noodles Substitutions and Variations
The beauty of this Steak and Shrimp Teriyaki Noodles recipe lies in its flexibility—you can easily swap ingredients based on what’s in your fridge or your personal preferences.
Don’t have steak? Try chicken thighs or tofu for a vegetarian option. The noodles are just as adaptable—udon, rice noodles, or even zucchini noodles work beautifully.
Vegetables can be whatever looks fresh at the market: mushrooms, bok choy, or carrots add delightful crunch and color.
I sometimes add a dash of sriracha when I’m craving heat or substitute mirin for rice vinegar. Want it sweeter? More honey does the trick.
What to Serve with Steak and Shrimp Teriyaki Noodles
Although this steak and shrimp teriyaki noodle dish is practically a meal on its own, I’ve found that a few complementary sides can elevate your dining experience from good to absolutely memorable.
My go-to pairing is a simple cucumber salad with rice vinegar dressing—its cool crispness balances the rich teriyaki flavors. A small bowl of miso soup works wonders as a starter, warming the palate without overwhelming it.
For something green, try garlic-sautéed bok choy or steamed edamame sprinkled with sea salt. And don’t forget a chilled glass of sake or jasmine tea to round everything out.
Final Thoughts
After creating this steak and shrimp teriyaki noodle dish countless times, I’m convinced it’s one of those recipes that deserves a permanent spot in your weekly rotation.
The combination of tender steak, juicy shrimp, and colorful veggies all tossed in that sweet-savory sauce is simply irresistible.
What I love most about this recipe is its versatility.
Don’t have snap peas? Throw in some spinach instead. Prefer chicken to steak? Go for it.
The heart of this dish remains the same – a comforting bowl of noodles that somehow manages to feel like both a special treat and everyday comfort food.
Steak and Shrimp Teriyaki Noodles
Ingredients
Equipment
Method
- Cook lo mein noodles or spaghetti in salted water according to package directions until just tender.
- Whisk together soy sauce, brown sugar, honey, rice vinegar, 1 tablespoon cornstarch, and water in a small bowl to make the teriyaki sauce.
- Optional: Toss shrimp with 1 tablespoon cornstarch for a crispier exterior.
- Heat neutral oil in a large skillet or wok over medium-high heat. Cook steak until just browned but still pink inside. Remove from pan.
- In the same pan, cook shrimp until pink and opaque, about 2 minutes per side. Transfer to plate with steak.
- Add vegetables, garlic, and ginger to the pan. Stir-fry until vegetables are crisp-tender, about 3-4 minutes.
- Pour in teriyaki sauce and cook until thickened, 1-2 minutes.
- Add noodles, steak, and shrimp back to the pan, tossing to coat with sauce.
- Finish with sesame oil, black pepper, and garnish with green onions and sesame seeds.
