Steak and Shrimp Stir-Fried Noodles for Quick, Flavor-Packed Dinners

Can a bowl of steak and shrimp stir-fried noodles really become your next quick healthy dinner idea? I believe so because I watched my mom make magic out of thin air after 12-hour nursing shifts. We’d chop and stir together, even if our feet hurt.

This bowl is rich in flavor, fast to pull together, and just like the meals we made high-protein meals for families who don’t have time to spare.

Golden Skillet Noodles with Shrimp, Steak

• It’s my quick weeknight meal with steak that saves me when I’m too tired to think.
• Stir-fry noodles with steak and shrimp that feel like a win And taste like something earned.

The Ingredients Steak and Shrimp Stir-Fried Noodles

• 1/2 lb. wide dried rice noodles (cooked per package)
• For the steak marinade:
  • 1/2 lb. steak, thinly sliced
  • 2 tbsp Shaoxing wine
  • 1 tsp cornstarch
  • 1 tsp soy sauce
• 8–10 shrimp, tail off and deveined
• 1.5 cups mixed chopped vegetables (Brussels sprouts, onions, bell peppers, carrots, kale, broccoli)
• 2 tbsp oil (more if needed)
• For the sauce:
  • 1/2 cup chicken broth
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1/2 tsp ground ginger
  • 1 tsp cornstarch
• Optional: chili crisp
• A handful of green onions, cut into 1-inch pieces

Stuffani’s Comfort:
This is the best steak and shrimp recipe I reach for when I’m running on low but still want flavor that hits high. I learned to stir-fry by watching my mom do it with her purse still on her shoulder. She never measured, just moved.

Instructions Steak and Shrimp Stir-Fried Noodles

Step 1: Marinate the steak
Mix the steak with wine, soy sauce, and cornstarch. Let it sit while you prep.

Stuffani’s Whisper:
Tender steak needs time. Just 20 minutes makes this taste like a Cajun shrimp and steak feast without the wait.

Step 2: Make your sauce
Whisk broth, soy sauce, brown sugar, oyster sauce, ginger, and cornstarch.

Stuffani’s Tip:
I use this sauce on everything now. I once added a splash to leftover shrimp tortellini changed the whole mood.

Step 3: Sear the steak
Heat oil. Sear steak for about 1 minute per side. Remove.

Stuffani’s Advice:
Crowded steak steams. My mom used to say, “Let it breathe.” I follow that rule with my filet mignon shrimp combo too.

Step 4: Stir-fry the veggies
Toss chopped vegetables into the same pan. Cook 4–5 minutes until tender-crisp.

Stuffani’s Truth:
This noodle stir fry with vegetables shifts with my fridge. If I’m out of kale, I throw in spinach. No one complains.

Step 5: Add the shrimp
Add shrimp. Cook until pink and curled just a few minutes.

Stuffani’s Whisper:
Shrimp cooks fast. I blinked once and overcooked them. Since then, I watch them like my toddler with scissors.

Step 6: Finish the dish
Add sauce, noodles, and steak. Toss until hot and glossy. Stir in green onions last.

Stuffani’s Advice:
Let it sit for a breath in the skillet, like I do with my cheesesteak pasta. That pause makes the flavors hug.

Little Swaps That Turn This Noodle Bowl Into Yours

• Some nights, I crave bold heat and don’t hold back.
• Other nights, I lean soft and saucy and slow.
• That’s the gift of this Asian stir-fry noodle recipe it bends for you.

Real Swaps That Feel Like You Cooked From Memory

• No Shaoxing wine? I’ve used dry sherry or even broth in a pinch.
• No steak? Thinly sliced chicken or tofu still makes a mean surf and turf stir fry.
• Want more heat? Add a spoon of chili crisp or sliced Thai chilis it becomes a spicy steak and shrimp stir fry with personality.
• No oyster sauce? Try hoisin, or double the soy with a splash of vinegar.

Stuffani’s Whisper:
I used to panic when I ran out of ingredients. My mom didn’t. She just kept going. Stir-frying with one hand, adjusting with the other. She showed me that homemade stir-fry sauce isn’t about what’s exact it’s about what’s left, what works, and what still feeds everyone.

Easy Touches That Make It Yours

• Add fresh cilantro or Thai basil on top freshness changes the whole bite.
• Swap noodles for soba or lo mein if that’s what you have.
• Stir in a soft egg at the end for creamy texture.
• Want something richer? Drizzle a little sesame oil or top it with crushed peanuts.

Stuffani’s Tip:
This is a one-pan surf and turf dinner, not a restaurant dish. Some days mine is glossy and perfect, other days it’s messy and soulful like my cheesy steak linguine, it just has to taste like care.

Serving & Storing Steak and Shrimp Stir-Fried Noodles

• It’s my go-to skillet meal when dinner needs to feel special without slowing us down.
• Whether I serve it fresh or reheat it late, this bowl never loses its comfort.

How to Serve Steak and Shrimp Stir-Fried Noodles

• Serve hot, straight from the pan it’s a one-skillet stir-fry recipe that doesn’t wait around.
• Want bold flavor? Add chili crisp or a spoon of spicy sauce to turn it into a spicy steak and shrimp stir fry.
• My kids love it with a side of cheesy garlic steak bites and creamy linguine they call it “double dinner.”
• A handful of crushed peanuts on top adds crunch and turns this into something extra.
• If it’s a weekend, I serve it with one-pot shrimp and creamy garlic tortellini for a full-on surf and turf night.

Stuffani’s Note:
My mom didn’t care if the noodles were perfectly twirled. She cared that we were fed, that our bellies were warm. That we were close. I serve this the same way now family-style, fork-ready, love-first.

How to Store and Enjoy Later

• This is one of my favorite meal prep ideas with steak and shrimp. It holds flavor without falling apart.
• Store it in a wide, shallow container so the sauce doesn’t get soggy.
• Reheat in a skillet with a splash of broth to keep it juicy just like I do with my garlic butter steak bites and creamy Alfredo pasta.
• Freeze in single portions and label it. My freezer has “Just for Mom” written on one.
• Pair leftovers with Cajun shrimp and steak feast if you’re feeding a crowd no one will know it was yesterday’s dinner.

Stuffani’s Whisper:
Sometimes, I sneak a bowl after everyone’s asleep. I reheat it slow, sit at the counter, and just breathe. My mom used to do the same. It was never just about the food it was her pause. Now, it’s mine too.

Fix It or Flip It: Mistakes to Master & Sauces to Savor

Stir-Fry Fixes: Solve the Common Fails

Stuffani’s Note:
I used to think every stir-fry needed to look perfect. But my mom taught me that a chewy steak or soggy noodle wasn’t failure it was learning. You just tweak, taste, and try again.

Sauce Variations for Every Taste

• Classic Savory Sauce: Soy sauce, oyster sauce, ginger, garlic, brown sugar. Rich and balanced.
• Spicy Garlic Chili Sauce: Soy sauce, chili crisp, sriracha, sesame oil. Bold with heat and depth.
• Light & Healthy Sauce: Coconut aminos, lime juice, honey, garlic. Fresh, bright, and lower in sodium.

Stuffani’s Whisper:
The sauce wasn’t just flavor in our house it was care. A little sweet, a little spice, always stirred by hand. I still taste those quiet choices in every pan I make.

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FAQs Steak and Shrimp Stir-Fried Noodles

Conclusion Steak and Shrimp Stir-Fried Noodles

• Dinner doesn’t have to be slow to be special.
• This steak and shrimp stir-fried noodles bowl proves it.
• From quick prep to rich flavor, it feeds more than hunger.
• It brings back the warmth I learned beside my mom’s stove.

Steak and Shrimp Stir-Fried Noodles for Quick, Flavor-Packed Dinners

• Author: Stuffani Borjat
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stir-Fry
• Cuisine: Asian-Inspired

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Description

Juicy steak. Tender shrimp. Glossy noodles and colorful veggies in a homemade stir-fry sauce. This fast one-pan dinner brings bold flavor and quick comfort to any night.

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Ingredients

1/2 lb. wide dried rice noodles (cooked per package instructions)

For the steak marinade:

1/2 lb. steak, thinly sliced

2 tbsp Shaoxing wine

1 tsp cornstarch

1 tsp soy sauce

8–10 shrimp, tail off and deveined

1.5 cups mixed chopped vegetables (Brussels sprouts, onions, bell peppers, carrots, kale, broccoli)

2 tbsp oil (more if needed)

For the sauce:

1/2 cup chicken broth

3 tbsp soy sauce

2 tbsp brown sugar

1 tbsp oyster sauce

1/2 tsp ground ginger

1 tsp cornstarch

Optional: chili crisp

A handful of green onions, cut into 1-inch pieces

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Instructions

1. Mix sliced steak with Shaoxing wine, soy sauce, and cornstarch. Let sit at least 20 minutes.

2. In a bowl, whisk broth, soy sauce, brown sugar, oyster sauce, ginger, and cornstarch. Set aside.

3. Heat oil in a skillet over medium-high. Sear steak slices for 1 minute per side. Remove from pan.

4. Add chopped vegetables to the same pan. Stir-fry 4–5 minutes until tender-crisp.

5. Add shrimp. Cook just until pink and curled into a “C” shape. Don’t overcook.

6. Return steak to the pan. Add cooked noodles and stir-fry sauce. Toss everything together until hot and glossy.

7. Add green onions, stir once more, and serve hot.

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Notes

Use fresh or frozen shrimp just thaw completely before cooking.

Slice steak thin against the grain for best tenderness.

Add chili crisp for optional heat, or swap in sriracha for spicier flavor.

Can be made gluten-free with tamari instead of soy sauce.

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Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 6g
• Sodium: 890mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 135mg

Keywords: Steak and Shrimp Stir-Fried Noodles, quick healthy dinner, high-protein meals, surf and turf stir fry, noodle stir fry