Growing up in Seattle’s International District, my weekends were filled with the intoxicating aromas of Asian fusion cuisine wafting from countless family-owned restaurants. One dish that always caught my attention was a surf-and-turf noodle bowl that combined tender teriyaki steak with succulent shrimp. Years later, I’ve perfected my own version of this Pacific Northwest meets Asian fusion dish, bringing together the best of both worlds in one bowl. This recipe pays homage to those cherished childhood memories while adding my own contemporary twist.

Why You’ll Love This Recipe

This Shrimp & Teriyaki Steak Noodles recipe is the perfect balance of sweet and savory, with tender strips of marinated steak and plump shrimp nestled among chewy noodles and crisp vegetables. It’s a restaurant-quality meal that’s surprisingly easy to make at home, taking just 45 minutes from start to finish.

The dish is incredibly versatile – you can adjust the spice level, swap out vegetables based on what’s in season, or even make it gluten-free with a few simple substitutions. Plus, the leftovers taste even better the next day as the flavors continue to develop.

Ingredients & Equipment

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup mirin
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon cornstarch

For the Noodles:

• 12 oz udon noodles (or your preferred Asian noodles)
• 1 lb flank steak, thinly sliced
• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 carrots, julienned
• 3 green onions, chopped
• 2 tablespoons vegetable oil
• Sesame seeds for garnish

Equipment Needed:

• Large wok or deep skillet
• Medium saucepan
• Sharp knife
• Cutting board
• Mixing bowls
• Whisk
• Tongs

Step-by-Step Instructions

1. Prepare the Teriyaki Sauce

• In a medium saucepan, combine soy sauce, mirin, and brown sugar
• Add minced garlic and grated ginger
• Whisk cornstarch with 2 tablespoons water until smooth
• Add to the sauce mixture and simmer until thickened (about 5 minutes)

1. Marinate the Steak

• Place sliced steak in a bowl
• Pour 1/3 of the teriyaki sauce over the meat
• Marinate for 15-20 minutes while preparing other ingredients

1. Cook the Noodles

• Bring a large pot of water to boil
• Cook noodles according to package instructions
• Drain and set aside

1. Cook the Protein

• Heat 1 tablespoon oil in your wok over high heat
• Cook marinated steak in batches until browned (2-3 minutes per batch)
• Remove steak and set aside
• Add shrimp to the same wok
• Cook until pink and opaque (2-3 minutes)
• Remove and set aside

1. Finish the Dish

• Add remaining oil to the wok
• Stir-fry vegetables until crisp-tender
• Return steak and shrimp to the wok
• Add noodles and remaining teriyaki sauce
• Toss everything together until well combined and heated through
• Garnish with green onions and sesame seeds

Tips & Variations

Expert Tips:

• Freeze the steak for 15-20 minutes before slicing to make it easier to cut thin, even strips
• Pat the shrimp dry with paper towels before cooking to ensure better browning
• Cook the proteins in batches to prevent overcrowding, which ensures proper browning

Common Substitutions:

• Noodles: Swap udon for soba, rice noodles, or even zucchini noodles for a low-carb option
• Protein: Use chicken or tofu instead of steak
• Vegetables: Any stir-fry friendly vegetables work well – try snap peas, mushrooms, or baby corn

Storage

This dish keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the noodles from drying out. For best results, heat in a wok or skillet over medium heat, stirring frequently.

The teriyaki sauce can be made ahead and stored separately in the refrigerator for up to a week.

FAQs

Q: Why is my sauce too thin?
A: Make sure to let the sauce simmer until it coats the back of a spoon. If needed, mix an additional teaspoon of cornstarch with cold water and add to the sauce.

Q: Can I make this dish gluten-free?
A: Yes! Use tamari instead of soy sauce and rice noodles or gluten-free udon noodles. Always check your mirin label for gluten-containing ingredients.

Q: Why is my steak tough?
A: Two common issues: either the steak wasn’t sliced thin enough (against the grain), or it was overcooked. Aim for thin slices and quick cooking over high heat.

Q: Can I prep this ahead of time?
A: You can slice all vegetables and protein up to a day ahead, and prepare the teriyaki sauce in advance. Cook the components just before serving for the best results.