Steak & Shrimp Stir-Fried Noodles

Savory steak & shrimp stir-fried noodles—flavorful, hearty, protein-rich, and perfect for quick weeknight dinners or satisfying takeout-style meals!

Why You’ll Love This Recipe

• Quick and easy: Ready in under 40 minutes
• Balanced flavors: Sweet, salty, and savory with optional heat
• Protein-rich: A hearty combination of beef and shrimp
• One-pan meal: Minimal cleanup required
• Customizable: Swap in your favorite vegetables or proteins
• Authentic taste: Asian-inspired ingredients like Shaoxing wine and oyster sauce
• Great texture: Tender steak, juicy shrimp, and chewy noodles
• Impressive presentation: Colorful and restaurant-worthy
• Perfect for leftovers: Reheats well for next-day lunches
• Satisfying and comforting: Great alternative to takeout

Ingredients

Noodles:

• ½ lb wide dried rice noodles, prepared according to package instructions

Steak Marinade:

• ½ lb steak, thinly sliced
• 2 tablespoons Shaoxing wine
• 1 teaspoon cornstarch
• 1 teaspoon soy sauce

Stir-Fry:

• 8–10 shrimp, peeled and deveined
• 1½ cups assorted chopped vegetables (e.g., shaved Brussels sprouts, onions, bell peppers, carrots, chopped kale, broccoli florets)
• 2 tablespoons oil (plus more as needed)

Sauce:

• ½ cup chicken broth
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• ½ teaspoon ground ginger
• 1 teaspoon cornstarch
• Optional: chili crisps for heat
• Green onions, cut into 1-inch pieces

Directions

1. In a bowl, mix steak with Shaoxing wine, cornstarch, and soy sauce. Marinate for at least 20 minutes.
2. In another bowl, whisk together chicken broth, soy sauce, brown sugar, oyster sauce, ground ginger, and cornstarch. Set aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Sear steak slices for 1 minute per side until browned. Remove and set aside.
4. Add remaining oil and stir-fry the vegetables for 4–5 minutes until softened but still crisp.
5. Add shrimp and cook until pink and just firm, about 2–3 minutes.
6. Return steak to the pan. Pour in the sauce and add the cooked rice noodles. Toss everything to combine and cook for 2–3 more minutes until sauce thickens and coats evenly.
7. Stir in green onions and chili crisps if using. Serve immediately.

Servings And Timing

• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Calories Per Serving: Approximately 600 kcal

Variations

• Different noodles: Use egg noodles, udon, or soba instead of rice noodles
• Swap proteins: Try chicken, tofu, or scallops in place of beef or shrimp
• Vegetarian: Skip the steak and shrimp and load up on tofu and extra vegetables
• Spicy version: Add sliced red chilies or sriracha to the sauce
• Low-carb: Use zucchini noodles or shirataki noodles
• Extra crunch: Top with chopped peanuts or sesame seeds
• Citrus kick: Add a squeeze of lime juice before serving
• Soy-free: Use coconut aminos instead of soy sauce
• Add egg: Scramble an egg into the stir-fry for extra richness
• Miso flavor: Stir a teaspoon of white miso into the sauce for added depth

Storage/Reheating

Storage:
Let cool and store in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave on medium heat in 30-second intervals, stirring in between, until hot.

FAQs

Can I Use Frozen Shrimp?

Yes. Thaw them fully and pat dry before cooking to avoid excess moisture in the pan.

What Kind Of Steak Should I Use?

Flank steak, skirt steak, or sirloin all work well due to their quick-cooking nature and tenderness when sliced thin.

Can I Make It Ahead Of Time?

Yes. You can prep the marinade, sauce, and chopped vegetables a day in advance for faster cooking later.

Is This Dish Gluten-Free?

Use gluten-free soy sauce and oyster sauce, and confirm the noodles are gluten-free to keep the dish safe for gluten sensitivities.

What If I Don’t Have Shaoxing Wine?

Dry sherry or mirin (reduce sugar in sauce slightly) are good substitutes.

How Do I Prevent The Noodles From Sticking?

Toss noodles with a bit of oil after cooking and rinse them in cold water to prevent sticking.

Can I Use Pre-Cooked Noodles?

Yes, just add them directly to the stir-fry in the final step and ensure they’re heated through.

How Spicy Is This Dish?

Without chili crisps or added spice, it’s mild. Easily adjusted to your preferred heat level.

Can I Freeze This Stir-Fry?

It’s best enjoyed fresh, but you can freeze leftovers for up to 2 months. Reheat in a pan to retain texture.

What’s The Best Pan To Use?

A wok or large skillet with high sides works best for even cooking and tossing ingredients.

Conclusion

Steak & Shrimp Stir-Fried Noodles is a bold, satisfying dish that’s bursting with flavor and texture. With its balance of tender meats, crisp vegetables, and chewy noodles, it delivers everything you love about Asian stir-fry in an easy-to-make, weeknight-friendly format. Versatile and endlessly customizable, it’s a must-try recipe for noodle lovers everywhere.

Craving More Bold Flavors?

If you loved the savory, sizzling flavor combo in our Steak & Shrimp Stir-Fried Noodles, you’ll want to dive into more protein-packed hits from our kitchen. Try the quick and hearty Beef and Pepper Rice Bowl for a fast stir-fry fix. For something handheld and satisfying, the Juicy White Cheddar Spinach Chicken Burgers never disappoint. Looking for noodle alternatives? The Creamy Mushroom and Asparagus Chicken Penne delivers depth and richness, while Spicy Cajun Chicken Pasta Shells offer a fiery twist. Or lighten things up with the citrusy goodness of our Zesty Lemon Garlic Chicken Bowtie Pasta — perfect for your next protein-packed lunch.

Steak & Shrimp Stir-Fried Noodles

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• Author: Chef Clara
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Halal

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Description

A savoury fusion of tender marinated steak, succulent shrimp, and vibrant vegetables, all tossed with wide rice noodles in a rich, umami-packed sauce. This quick and satisfying stir-fry brings the bold flavours of Asian cuisine to your table in under 40 minutes.

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Ingredients

• ½ lb wide dried rice noodles, prepared according to package instructions
• ½ lb steak, thinly sliced
• 2 tbsp Shaoxing wine
• 1 tsp cornstarch
• 1 tsp soy sauce
• 8–10 shrimp, peeled and deveined
• 1½ cups assorted chopped vegetables (e.g., shaved Brussels sprouts, onions, bell peppers, carrots, chopped kale, broccoli florets)
• 2 tbsp oil (plus more as needed)
• ½ cup chicken broth
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp oyster sauce
• ½ tsp ground ginger
• 1 tsp cornstarch
• Optional: chili crisps for heat
• Green onions, cut into 1-inch pieces

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Instructions

1. In a bowl, combine the steak slices with Shaoxing wine, cornstarch, and soy sauce. Let marinate for at least 20 minutes.
2. In a separate bowl, whisk together the chicken broth, soy sauce, brown sugar, oyster sauce, ground ginger, and cornstarch to make the sauce. Set aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated steak and sear for about 1 minute on each side until browned. Remove from the pan and set aside.
4. Add another tablespoon of oil to the pan. Add the chopped vegetables and stir-fry for 4–5 minutes until they begin to soften.
5. Add the shrimp to the pan and cook until they turn pink and form a “C” shape, about 2–3 minutes.
6. Return the cooked steak to the pan. Pour in the prepared sauce and add the cooked rice noodles. Toss everything together and cook for an additional 2–3 minutes until the sauce thickens and coats the ingredients evenly.
7. Stir in the green onions and, if desired, add chili crisps for extra heat. Serve immediately.

Notes

• Substitute tofu or mushrooms for a vegetarian option.
• Use low-sodium soy sauce to control salt levels.
• Soak rice noodles in warm water instead of boiling for better texture.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian