I love a weeknight that feels fancy without the fuss — this Steak & Shrimp Stir-Fried Noodles hits that sweet spot. It’s got that charred-sweet beef bite, the shrimp’s pop, and noodles that soak up a glossy sauce (and yes, there’s a little sizzle that always gets me to the stove faster). One small note: I often buy shrimp from the market on Main Street — they smell like salt and late afternoons, which is somehow comforting.

If you’re a shrimp person, you might also like this easy BBQ shrimp recipe I lean on when I want grill-night vibes at home: Easy BBQ Shrimp Recipe for Perfect Grilling.

Why this dish works in five bites

Surf and turf in one pan (no separate sides stealing the show).

Noodles grab sauce like a plate grabs cornbread (southern comparison — you know).
Quick sear on steak keeps it tender; shrimp cooks in a blink.
Veg adds crunch and color, and nobody minds a little extra green.

A small kitchen moment (two sentences)

I tossed this together after Sunday church choir practice once — everyone was late and hungry, which makes cooking somehow better. It turned ordinary noodles into something I bragged about for a week.

What you’ll need — simple pantry checklist

8 oz noodles (your choice, such as egg noodles or rice noodles)
1 lb steak (thinly sliced) — pairs well with buttery mushrooms like these from a favorite steakhouse-inspired side: Copycat Ruth’s Chris Steakhouse Mushrooms

1 lb shrimp (peeled and deveined)
2 cups mixed vegetables (such as bell peppers, carrots, and broccoli)
3 cloves garlic (minced)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon chili sauce (optional)
2 tablespoons vegetable oil
Salt and pepper to taste
Green onions (for garnish)

Step-by-step done fast (but not rushed)

Cook the noodles according to package instructions, then drain and set aside.
In a large pan or wok, heat vegetable oil over medium-high heat.

Add the sliced steak and cook until browned, about 3-4 minutes. Remove and set aside.
In the same pan, add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
Add mixed vegetables and garlic to the pan, sautéing until tender, about 3-5 minutes.

Return the steak and shrimp to the pan, then add the cooked noodles, soy sauce, oyster sauce, and chili sauce (if using).
Toss everything together and cook for an additional 2-3 minutes until everything is heated through and well combined.
Season with salt and pepper to taste.
Serve hot, garnished with chopped green onions.

If you like one-pan noodle dinners, try a different cozy riff here for inspiration: One-Pot Ground Mongolian Beef Ramen Noodles.

Handy Cooking Unit Converter

Quick conversions when you don’t feel like math (trust me, I get it).

A little tip that saves a dinner

Don’t crowd the pan when searing steak — a little space gives you that good brown crust instead of a sad steam (and if your garlic starts to smell too loud, toss in the veg sooner). I also like to finish with a splash of something acidic—rice vinegar or lime—because it brightens everything (and I will hold this opinion firmly, even if Aunt Mae rolls her eyes).

Hope you enjoy it as much as I did the first night I made it for company (they asked for seconds, so it counts as success).

Frequently asked things people ask me

Can I use frozen shrimp? +

Yes — thaw and pat dry so it sears instead of steaming.

What’s a good substitute for oyster sauce? +

Use hoisin plus a splash of soy, or just extra soy and a little brown sugar.

Can I swap chicken for steak? +

Absolutely — cook chicken thoroughly and slice thin for even cooking.

How do I keep noodles from sticking? +

Rinse rice noodles in cold water and toss egg noodles with a teaspoon of oil after draining.

Is chili sauce necessary? +

Nope — it’s optional. Add it if you like a gentle kick.

Daily Calorie Needs Calculator

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