Steak & Shrimp Stir-Fried Noodles

Steak & shrimp stir-fried noodles are my answer to a crave-worthy dinner that’s fast, flavorful, and better than takeout. Juicy seared steak, tender shrimp, and perfectly sauced noodles come together in one hot skillet with garlic, veggies, and a savory stir-fry sauce. It’s bold, satisfying, and completely irresistible.

Why You’ll Love This Recipe

I love this recipe because it brings restaurant-level flavor right into my kitchen in under 30 minutes. The combination of steak and shrimp makes it feel indulgent, and the noodles soak up every bit of the savory, garlicky sauce. It’s great for weeknights when I want something quick but still packed with protein and flavor.

Ingredients

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

For the stir-fry:

• Steak (sirloin or flank), thinly sliced

• Shrimp, peeled and deveined

• Stir-fry noodles (lo mein, rice noodles, or ramen)

• Garlic, minced

• Bell pepper, sliced

• Carrot, julienned

• Green onions, sliced

• Oil (for high heat cooking – like vegetable or sesame oil)

For the sauce:

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Brown sugar

• Rice vinegar or lime juice

• Sesame oil

• Red pepper flakes or sriracha (optional, for heat)

Directions

1. I start by cooking the noodles according to package instructions, then drain and set them aside.

2. In a bowl, I whisk together all the sauce ingredients until smooth.

3. I heat a splash of oil in a large skillet or wok over high heat. I quickly sear the steak slices for 2–3 minutes until browned, then remove them from the pan.

4. I add the shrimp and cook for 2–3 minutes until pink and cooked through. I remove those as well and set aside.

5. In the same pan, I stir-fry the garlic, bell pepper, and carrots for a few minutes until crisp-tender.

6. I add the cooked noodles to the pan, pour in the sauce, and toss everything together.

7. I return the steak and shrimp to the pan, add green onions, and stir until everything is coated and heated through.

8. I serve it hot, with extra green onions or sesame seeds on top if I want.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Sometimes I swap in broccoli, snap peas, or mushrooms depending on what I have in the fridge. I’ve used chicken or tofu instead of steak and shrimp for different protein options. If I want a lighter version, I use zucchini noodles or rice noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or soy sauce to loosen the noodles. Microwaving works too, but I prefer the stovetop for better texture.

FAQs

What steak works best?

I like using sirloin, flank, or ribeye—anything tender that cooks quickly when sliced thin.

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before cooking so they sear nicely.

What kind of noodles should I use?

Lo mein, ramen, rice noodles, or yakisoba all work great. I just make sure they’re cooked and drained before stir-frying.

Can I make it spicy?

Definitely. I add sriracha, red pepper flakes, or chili garlic sauce to the stir-fry sauce for extra heat.

Can I meal prep this?

Yes! I prep the sauce and chop everything in advance, then stir-fry fresh when I’m ready to eat. It also reheats well for lunches.

Conclusion

Steak & shrimp stir-fried noodles are one of those quick dinners I keep in my weekly rotation. They’re bold, satisfying, and packed with the kind of flavors I crave. Whether I’m whipping it up for a cozy night in or impressing someone with a fast homemade meal, this dish always delivers.