I’m excited to share my latest creation: Steak Shrimp Noodles. This dish brings together the savory depths of perfectly seared steak with the delicate sweetness of shrimp, all tossed into flavorful noodles. I designed it to deliver restaurant-quality taste with simple, approachable steps.

Why You’ll Love This Recipe

I adore how this recipe balances rich, meaty flavors with light, tender seafood. I savor every bite of succulent steak juxtaposed with plump, juicy shrimp. The noodles soak up all the savory juices, making every forkful a delight. I especially love how adaptable it is—whether I’m in the mood for something comforting or a bit indulgent, this hits the mark.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (such as ribeye or sirloin), sliced
Shrimp, peeled and deveined
Noodles (e.g., ramen, udon, or rice noodles)
Oil for cooking (such as vegetable or sesame oil)
Garlic, minced
Ginger, finely chopped or grated
Soy sauce
Oyster sauce or hoisin sauce (optional for added depth)
Sesame oil
Green onions, sliced
Vegetables, optional (like bell peppers, snap peas, or carrots)
Salt and pepper, to taste
Chili flakes or sriracha, optional for heat

directions

I start by bringing a pot of water to a boil and cooking the noodles according to package directions. Then I drain and set them aside, lightly tossing with a bit of sesame oil so they don’t stick.
I season the steak slices with salt and pepper. In a hot skillet or wok, I add a bit of oil and sear the steak quickly until it’s browned on the outside but still juicy inside. I remove it from the pan and let it rest.
In the same pan, I add a touch more oil if needed, then sauté garlic and ginger just until fragrant—about 30 seconds.
I add the shrimp and cook until they turn opaque and pink, just a few minutes.
If I’m using veggies, I toss them in now and stir-fry until crisp-tender.
I return the steak to the pan and pour in soy sauce, oyster or hoisin sauce (if using), and a splash of sesame oil. I stir everything to combine.
Finally, I add the cooked noodles and gently toss until all ingredients are evenly coated in that glossy sauce. I taste and adjust seasoning if needed.
I finish with sliced green onions and, if I like heat, a sprinkle of chili flakes or a swirl of sriracha.

Servings and timing

I aim for 4 servings when I cook this. From start to finish, it takes me about 25–30 minutes—making this a fantastic weeknight dinner.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently in a skillet over medium heat—adding a splash of water or broth helps revive the noodles and keeps everything from drying out.

FAQs

What kind of steak works best for this recipe?

I like using ribeye or sirloin because they offer great flavor and stay juicy after searing. But even flank or skirt steak can work if thinly sliced against the grain.

Can I prepare this recipe ahead of time?

I can cook the noodles and prep the veggies ahead of time, then do the quick stir-fry right before serving—for a fresher finish and faster assembly.

What noodle type should I choose?

I often use ramen or udon, but rice noodles work beautifully too. I choose based on the texture I’m craving—chewy and substantial or light and delicate.

How can I make this gluten-free?

I simply swap in gluten-free noodles and use tamari instead of soy sauce. It keeps all the flavor but avoids gluten.

Can I freeze the leftovers?

I don’t recommend freezing because shrimp and noodles can become rubbery or mushy after thawing. I prefer enjoying leftovers fresh, within a couple of days.

Conclusion

I love how Steak Shrimp Noodles come together so quickly and deliver bold, satisfying flavors. With tender steak, succulent shrimp, and noodles coated in savory sauce, this dish always hits the spot. I hope I’ll be seeing this on your dinner table soon—crafted with care, ready in a flash, and absolutely delicious.