Steak Shrimp Stir-Fried Noodles

Steak and Shrimp Stir-Fried Noodles is the kind of one-pan meal that pulls together everything I love about busy weeknight dinners. Tender steak and juicy shrimp meet colorful vegetables and chewy noodles, all wrapped in a velvety savory-sweet sauce. No matter who is at the table, this recipe always gets rave reviews and empty plates.

The first time I tossed this together I was short on time and had random ingredients to use up. Now it is one of my go-to meals when I want takeout flavor fast.

Gather Your Ingredients

• Wide dried rice noodles: The base opt for a fresh brand with a chewy bite for best results
• Steak sliced thin: So it cooks fast and stays tender look for a marbled cut like sirloin or flank
• Shaoxing wine: Infuses steak with deep flavor substitute dry sherry if you cannot find it
• Cornstarch: Tenderizes the steak and helps give sauce body
• Soy sauce: In both marinade and sauce for umami
• Shrimp peeled and deveined: Fresh or high-quality frozen both work
• Assorted vegetables: Try Brussels sprouts onions carrots bell peppers chopped kale or broccoli choose what looks freshest or use up leftovers
• Chicken broth: Forms the base of the sauce stick to unsalted to control seasoning
• Brown sugar: Balances savory and lends a glossy finish
• Oyster sauce: Boosts depth and rounds out the sweet and salty notes
• Ginger: Brings subtle warmth fresh or high-quality jarred works
• Oil: For high-heat stir-frying a neutral oil like canola or avocado prevents sticking
• Optional chili crisps: Add heat and complexity
• Green onions: For crunch and color classic stir-fry finish

How to Make It

Prep the Steak and Marinade:

Slice the steak as thinly as possible against the grain so it stays tender. Mix with Shaoxing wine cornstarch and soy sauce. Allow it to marinate for at least twenty minutes and longer if you have time. This step infuses the meat with flavor and keeps it juicy during high-heat searing.

Mix the Sauce:

Whisk together chicken broth soy sauce brown sugar oyster sauce ginger and cornstarch. Stir until smooth. Having the sauce ready means you can pour it in right when your pan is hot and action-packed.

Sear the Steak:

Heat oil in your largest skillet or wok over medium-high until shimmering. Add steak in a single layer. Let it cook undisturbed for one minute to sear before flipping. Remove as soon as it loses its pinkness to keep slices juicy. Overcrowding can cause steaming instead of browning so work in batches if needed.

Stir-Fry the Vegetables:

Add a splash more oil if needed. Stir in all the chopped vegetables. Cook over medium-high heat for about four to five minutes until they have softened but are not mushy. Stir frequently to prevent burning and ensure even cooking.

Add Shrimp:

Push the vegetables to the sides and pile shrimp into the center. Cook until they turn pink and begin to curl into a C shape. This usually takes just two or three minutes do not overcook shrimp as they can become rubbery.

Finish the Dish:

Return steak to the pan then add cooked noodles and your prepared sauce. Toss everything together thoroughly so the sauce coats each bite. Let it bubble for another two minutes so the sauce thickens gently. Add the green onions right at the end for freshness and serve hot.

My favorite part is tossing in bright green onions right at the end for crunch. It reminds me of my mom who always finished stir-fries this way and our family would hover by the stove to grab forkfuls right from the pan.

Flavor Boosters

Optional chili crisps, toasted sesame seeds, or extra green onions can be sprinkled over each serving for extra flavor. For more umami, add a sprinkle of fried shallots or drizzle of dark soy sauce before serving.

Serving Suggestions

This dish shines on its own but I sometimes pile it high with extra steamed veggies for a more filling meal. A sprinkle of toasted sesame seeds or a dash of chili crisp adds a final flourish. For a full dinner party menu serve alongside fresh cucumber salad or simple miso soup.

Creative Twists

Swap the steak for chicken or tofu for a different protein. Use a mix of seasonal vegetables such as asparagus in spring or butternut squash in fall. Make it lower sodium with coconut aminos in place of soy sauce, or double the sauce for extra-juicy noodles.

This one-pan meal makes everyone at my table happy and leftovers are just as good the next day. Give it a try for your own family stir-fry night!

Common Questions About This Recipe

→ What cut of steak works best for stir-frying?

Thinly sliced flank, sirloin, or skirt steak are ideal for quick and even cooking in stir-fried noodle dishes.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp completely and pat dry before adding them to the pan for proper cooking and texture.

→ What vegetables can be substituted?

Try snap peas, baby corn, mushrooms, or snow peas. Choose vegetables with quick-cooking times for best results.

→ How do I prevent noodles from sticking together?

Rinse cooked noodles under cold water and toss lightly with oil before adding them to the stir-fry.

→ Is it possible to adjust the spice level?

Yes. Add chili crisps, red pepper flakes, or fresh chili to reach your preferred level of heat in the dish.