I like a weeknight recipe that comes together fast and feels like you didn’t skimp on dinner (even if you did — we all have those nights). This Steak & Shrimp Stir-Fried Noodles is the kind of dish that makes the house smell like something I’d order out but whisper to myself, “I made that,” and then act modest about it. The sear on the steak, the snap of bell pepper, the quick pop of shrimp — it’s all comfort with a little bit of sass (and yes, I’ll admit I sometimes grab the green onions from the farm stand off Highway 19 because they look happier).

I’ll say this plainly: it’s fast, forgiving, and proudly messy in the best way possible — if you’ve ever loved a good noodle bowl from a restaurant, try this at home and you’ll save yourself the delivery charge and maybe make enough for leftovers, which I will defend as a virtue in any small-town kitchen.

Why this stir-fry hits the spot

Balanced textures: tender steak, springy noodles, crisp veggies — every bite asks for another.

Bold but simple seasoning: soy + oyster sauce does the heavy lifting (cheap magic).
Weeknight-friendly: cooks in about the time it takes to gossip over the phone with your sister.
Flexible: swap noodles or veggies without moral judgment (I won’t tell).

A tiny kitchen moment

I once made this while rain pattered on the porch and the dog supervised from under the table; he got a sniff and I got bragging rights. We both felt content.

Ingredient list: what you’ll need

8 oz noodles (e.g., egg noodles or rice noodles),
8 oz steak (sliced thin),
8 oz shrimp (peeled and deveined),
2 tablespoons soy sauce,
1 tablespoon oyster sauce,
2 cloves garlic (minced),
1 bell pepper (sliced),
1 onion (sliced),
2 tablespoons vegetable oil,
Salt and pepper to taste,
Green onions (for garnish)

Quick step-by-step directions

Cook the noodles according to package instructions and set aside.

In a large pan or wok, heat vegetable oil over medium-high heat.
Add the steak slices and cook until browned. Remove and set aside.
In the same pan, add shrimp and cook until pink. Remove and set aside with the steak.

Add garlic, bell pepper, and onion to the pan, stir-frying until vegetables are tender.
Return the steak and shrimp to the pan.
Add the cooked noodles, soy sauce, and oyster sauce; toss everything together and stir-fry for another 2 minutes.
Season with salt and pepper.
Serve hot, garnished with green onions.

Cooking Unit Converter — quick help for measurements

If you prefer cups to ounces or tablespoons to grams, this converter makes swaps painless.

Top Tip: one small trick that helps big

Don’t crowd the pan — give your steak and shrimp a little elbow room so they brown instead of steam; if you need, cook in two batches (I know, more pans, but the payoff is worth it), and if you’re feeling fancy, sauté a handful of mushrooms on the side like in a steakhouse dish to add richness (a little nod to this copycat steakhouse mushroom I love).

Hope you enjoy it on a busy night or a slow Sunday — either way, you’ll have something tasty that looks like you tried harder than you did.

FAQ:

Can I use frozen shrimp? +

Yes — thaw completely and pat dry to avoid steaming in the pan.

What cut of steak works best? +

Flank, skirt, or sirloin sliced thin across the grain gives tenderness and flavor.

Can I make this gluten-free? +

Use tamari or a gluten-free soy sauce and rice noodles instead of egg noodles.

How long do leftovers keep? +

Refrigerate up to 3 days; reheat gently to avoid overcooking the shrimp.

Can I add other vegetables? +

Absolutely — snap peas, carrots, or mushrooms all play nicely (see also this one-pot noodle inspiration here).

Daily Calorie Needs Calculator — estimate your portion energy

Use this calculator to gauge how this dish fits into your daily calorie goals.