Why You’ll Love these Steak and Shrimp Teriyaki Noodles
Surf and turf lovers, this recipe is your new weeknight hero. You’re getting two premium proteins in one delicious dish, with tender steak and succulent shrimp mingling in a homemade teriyaki sauce that’s the perfect balance of sweet and savory.
The colorful vegetables add both nutrition and visual appeal, while the noodles soak up all that amazing sauce.
You’ll appreciate how quickly it comes together—faster than delivery and infinitely more satisfying. Can you imagine the looks on your family’s faces when you present this restaurant-quality meal on a random Tuesday?
Perfect for impressing guests or treating yourself to something special.
What Ingredients are in Steak and Shrimp Teriyaki Noodles?
When I think about the perfect surf and turf dish, this teriyaki noodle recipe immediately comes to mind. It combines two luxurious proteins with a sweet-savory sauce and loads of fresh vegetables, all tossed with tender noodles. The best part? You probably have many of these ingredients in your pantry already, and the rest are easy to find at any grocery store.
The ingredient list might look long at first glance, but don’t worry—everything comes together beautifully to create layers of flavor that make this dish truly special.
Ingredients:
- For the protein:
- 8 oz steak sirloin or flank, thinly sliced against the grain
- 8 oz raw shrimp, peeled and deveined
- 1 tablespoon cornstarch for shrimp coating (optional, for better sear)
- For the noodles and vegetables:
- 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)
- For the teriyaki sauce:
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ½ cup water
- For cooking and finishing:
- 2 tablespoons neutral oil (vegetable or avocado)
- 1 teaspoon sesame oil (optional but recommended)
- Black pepper to taste
- Sesame seeds for garnish (optional)
- Cook 8 oz of lo mein noodles (or spaghetti) in a large pot of salted boiling water according to the package directions until just tender. Drain and set aside.
- Meanwhile, in a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon cornstarch, and 1/2 cup water until smooth. Set aside.
- If using the optional cornstarch coating for the shrimp, lightly dust 8 oz of peeled and deveined shrimp with 1 tablespoon cornstarch.
- Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and just cooked through, about 2 minutes per side. Remove the shrimp from the pan and set aside.
- In the same pan, add another tablespoon of neutral oil and then add 8 oz of thinly sliced steak. Cook until the steak is just browned on the outside but still slightly pink in the center. Transfer the steak to the plate with the shrimp.
- Using the remaining pan juices, add 3 minced garlic cloves and 1 teaspoon grated ginger. Stir-fry for about 30 seconds until fragrant.
- Add 1 cup broccoli florets, 1 thinly sliced red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- Pour in the prepared teriyaki sauce and bring to a simmer, allowing it to thicken slightly.
- Return the cooked noodles, steak, and shrimp to the pan. Toss gently to ensure everything is evenly coated with the glossy sauce.
- Finish the dish with a drizzle of 1 teaspoon sesame oil, a sprinkle of sliced green onions, and sesame seeds if desired. Season with black pepper to taste before serving.
Feel free to customize this recipe based on what you have available. Not a fan of broccoli? Substitute with bok choy or asparagus.
The lo mein noodles give an authentic feel, but regular spaghetti works perfectly well if that’s what’s in your pantry. And while I’ve listed both steak and shrimp, you could certainly make this with just one protein if you prefer.
The low-sodium soy sauce is important for controlling the saltiness of the final dish—if you only have regular soy sauce, consider using a bit less and adjusting to taste.
How to Make these Steak and Shrimp Teriyaki Noodles
Let’s start by getting everything prepped and ready. First, cook 8 oz of lo mein noodles (or spaghetti if that’s what you have) according to the package directions in salted water until they’re just tender.
While those are boiling away, whisk together your teriyaki sauce 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 in a small bowl. This sauce is going to be the magical element that ties everything together, so make sure those ingredients are well incorporated—no cornstarch lumps allowed!
Now for the protein stars of our show. If you’re using the optional cornstarch coating for the shrimp (which I highly recommend for that perfect golden sear), lightly dust your 8 oz of peeled and deveined shrimp with 1 tablespoon cornstarch.
Heat 1 tablespoon of your neutral oil in a large skillet or wok over medium-high heat, then cook the shrimp until they’re pink and just cooked through, about 2 minutes per side. Remove them to a plate, then add another tablespoon of oil to the same pan. Now add your 8 oz of thinly sliced steak (remember to cut against the grain for tenderness) and cook until it’s just browned on the outside but still slightly pink in the center. Transfer the steak to the plate with the shrimp.
Time to bring it all together! In that same pan with all those wonderful meat juices, add your 3 cloves of minced garlic and 1 teaspoon of grated ginger, stirring for about 30 seconds until fragrant.
Then add 1 cup broccoli florets, 1 red bell pepper, and 1 cup snap peas, stir-frying for about 3-4 minutes until the vegetables are crisp-tender. Pour in your prepared teriyaki sauce and bring it to a simmer until it thickens slightly.
Add the cooked noodles, steak, and shrimp back to the pan, tossing everything gently to coat with that glossy sauce. Finish with a drizzle of 1 teaspoon sesame oil, a sprinkle of sliced green onions, and some sesame seeds if you’re feeling fancy. One taste and you’ll wonder why you ever ordered takeout!
Steak and Shrimp Teriyaki Noodles Substitutions and Variations
This recipe is incredibly flexible, allowing you to customize it based on what you have in your pantry or your personal preferences.
Don’t have steak? Chicken or tofu works beautifully here. The noodles can be swapped too—try rice noodles, udon, or even zucchini noodles for a low-carb option.
For the veggies, anything goes. Think carrots, mushrooms, spinach, or bok choy. Craving heat? Add sriracha or red pepper flakes.
You can also make the sauce sweeter with more honey or tangier with extra vinegar. Sometimes I skip the cornstarch coating on the shrimp, and they’re still delicious.
What to Serve with Steak and Shrimp Teriyaki Noodles
Although this steak and shrimp teriyaki noodle dish stands perfectly well on its own as a complete meal, pairing it with complementary sides can elevate your dining experience to restaurant quality.
Consider serving a simple cucumber salad with rice vinegar dressing to cut through the rich teriyaki sauce. A side of miso soup provides a warm, umami counterpoint that won’t overwhelm the main dish.
For something invigorating, edamame sprinkled with sea salt makes the perfect finger food while waiting for your noodles to cool. And who doesn’t love some crispy vegetable gyoza or spring rolls to round out your Asian-inspired feast?
Final Thoughts
Perfect meals can sometimes feel elusive, but these steak and shrimp teriyaki noodles deliver satisfaction every single time.
You’ll love how the tender steak and succulent shrimp complement each other against the backdrop of that sweet-savory teriyaki sauce. It’s comfort food with a gourmet twist, ready in about 30 minutes.
Whether you’re cooking for family on a weeknight or hosting friends for dinner, this dish strikes that ideal balance between impressive and approachable.
The leftovers, if you’re lucky enough to have any, reheat beautifully for lunch the next day. Why not add this recipe to your regular rotation?
