Want restaurant-quality stir fry without leaving your house? This surf-and-turf noodle dish comes together in just 45 minutes and tastes incredible. You get tender steak, juicy shrimp, fresh veggies, and a savory sauce that clings to every strand of rice noodles. Perfect for a weeknight dinner or when you want to impress guests without spending all day cooking.
Why You’ll Love This Recipe
Skip the takeout line and make something better at home. You’re getting serious protein in every bite with both steak and shrimp. The whole thing happens in under an hour. Want it spicier? Just add more chili crisp. And here’s the best part—it tastes just as good (maybe better) the next day for lunch.
Before You Get Started
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 people as a main dish
Need to feed more mouths? Double everything and cook in batches so your wok doesn’t get crowded.
Difficulty Level: Moderate. The real trick? Get all your ingredients prepped and within arm’s reach before you start cooking. Stir frying moves fast.
Kitchen Tools You’ll Need
Grab a large wok or deep skillet (12-inch is ideal), a sharp knife, a cutting board, a couple mixing bowls, tongs or a spatula, a colander, and measuring cups and spoons. That’s it.
Ingredients for Steak Shrimp Stir Fried Noodles
These simple ingredients create something that tastes anything but simple. The Shaoxing wine and oyster sauce bring authentic depth. The chili crisp? That’s your heat source.
For the Proteins:
- Steak: Use flank steak or sirloin, sliced thin against the grain. This keeps every bite tender.
- Shrimp: Medium to large, peeled and deveined.
- Shaoxing Wine: This Chinese cooking wine is the secret to authentic flavor.
- Cornstarch: Creates a silky coating on the meat and thickens your sauce.
- Soy Sauce: Adds that salty, umami punch.
For the Noodles and Vegetables:
- Rice Noodles: The flat kind, like you’d use for pad thai.
- Assorted Vegetables: Bell peppers, snap peas, carrots, broccoli—whatever looks fresh.
- Green Onions: For that mild onion flavor and pop of color.
- Oil: Vegetable or peanut oil works best for high-heat cooking.
For the Sauce:
- Chicken Broth: Your sauce base.
- Brown Sugar: Balances all the salty and spicy elements with a touch of sweetness.
- Oyster Sauce: Adds rich, savory depth.
- Ground Ginger: Brings warm, aromatic notes.
- Chili Crisp or Chili Flakes: Heat and texture.
Ways to Mix It Up
Don’t like steak? Swap in chicken, pork, or tofu. Want different noodles? Try egg noodles, udon, or even spaghetti if you’re desperate. Throw in mushrooms, baby corn, water chestnuts, or bok choy for more vegetables. Make it fire-level spicy with fresh sliced chilies. Going gluten-free? Use tamari instead of soy sauce and grab gluten-free oyster sauce.
How to Make Steak Shrimp Stir Fried Noodles
Step 1: Prep the Rice Noodles
Soak your rice noodles in hot water. Follow the package directions—usually 8-10 minutes until they’re soft but still a little firm. Drain them well and set them aside. They’ll finish cooking in the wok with the sauce.
Step 2: Marinate the Proteins
Slice your steak thin, cutting against the grain. In one bowl, toss the steak with 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. In another bowl, do the same with the shrimp. Let both sit for 10-15 minutes while you chop your veggies.
Step 3: Prep the Vegetables
Cut everything into similar-sized pieces so they cook evenly. Slice bell peppers into strips. Cut carrots into thin matchsticks. Break broccoli into small florets. Chop your green onions, keeping the white and green parts separate (you’ll use them at different times).
Step 4: Make the Sauce
Whisk together your chicken broth, 2 tablespoons soy sauce, oyster sauce, brown sugar, ground ginger, and 1 tablespoon cornstarch in a small bowl. Keep it nearby—you’ll need it soon.
Step 5: Cook the Steak
Heat your wok or skillet over high heat until it’s really hot. Add oil and swirl it around to coat the bottom. Add your steak in a single layer and don’t touch it for 1-2 minutes. Flip it and cook another minute until it’s just cooked through. Pull it onto a plate.
Step 6: Cook the Shrimp
Add a little more oil if you need it. Throw in your shrimp and cook for 1-2 minutes per side until it turns pink and is cooked through. Move it to the plate with the steak.
Step 7: Stir Fry the Vegetables
Add your remaining oil to the wok. Start with the hard vegetables—carrots and broccoli—and stir fry for 2-3 minutes. Then add the softer stuff (bell peppers, snap peas) plus the white parts of your green onions. Cook another 2 minutes until everything is crisp-tender.
Step 8: Bring It All Together
Return the steak and shrimp to the wok. Add your drained noodles. Pour the sauce over everything and toss constantly for 2-3 minutes. You’ll see the sauce thicken and coat all the ingredients.
Step 9: Finish Strong
Take it off heat. Stir in your chili crisp or chili flakes to taste. Top with those green onion tops you saved.
How to Serve It
Serve this hot, straight from the wok. Plate it up with extra green onions and a small drizzle of chili crisp on top. Lime wedges on the side are nice so people can squeeze them over their portions. For a fancy presentation, use tongs to twirl the noodles into a nest shape on each plate. Arrange the steak and shrimp on top with veggies around the edges.
What Goes With This
This dish is a complete meal on its own, but you can round it out however you like. Start with spring rolls, dumplings, or wonton soup. Add steamed edamame or a simple cucumber salad on the side. If you’re feeding a crowd, dump it on a big platter and let everyone help themselves. Or divide it into meal prep containers for grab-and-go lunches all week.
Storing Your Leftovers
In the Fridge: Let it cool, then store in an airtight container for up to 3 days. The noodles will absorb more sauce as they sit, which is actually fine.
Reheating: Warm it in a skillet over medium heat with a splash of water or broth to loosen things up. Or microwave it in 1-minute bursts, stirring between each one.
Freezing: Honestly, this dish is best fresh because shrimp and noodles can get weird when frozen. But if you must, freeze it for up to a month in a freezer-safe container.
Tips to Make This Work
Prep First, Cook Second: Have everything cut up, measured out, and within reach before you turn on the heat. Stir frying waits for no one.
Keep That Heat High: A hot wok is everything. That’s what gives you those slightly charred, restaurant-quality flavors.
Don’t Overcook Your Proteins: Both steak and shrimp cook super fast. Overcooked steak gets tough. Overcooked shrimp turns rubbery. Pull them when they’re just done.
Cook in Batches if You Need To: If your wok is on the smaller side, cook the steak and shrimp separately rather than cramming it all in. Crowding causes steaming instead of searing.
Drain Those Noodles Well: Shake them in the colander to get rid of excess water. Extra water dilutes your sauce.
Slice Steak Against the Grain: This shortens the muscle fibers and makes every bite more tender.
Use Room Temperature Oil for Marinating: Cold or room temp oil helps the cornstarch coating stick better to the meat.
Taste Before You Serve: Give it a quick taste and adjust. Need more salt? Add soy sauce. Too spicy? Add brown sugar. Want more heat? Chili crisp is your friend.
Nutrition Info
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 520 |
| Total Fat | 16g |
| Saturated Fat | 3g |
| Cholesterol | 175mg |
| Sodium | 890mg |
| Total Carbohydrates | 58g |
| Dietary Fiber | 4g |
| Sugars | 8g |
| Protein | 35g |
| Vitamin A | 45% DV |
| Vitamin C | 60% DV |
| Calcium | 8% DV |
| Iron | 20% DV |
These are estimates and will shift based on the exact ingredients you use.
Steak Shrimp Stir Fried Noodles
Course: DinnersIngredients
- For the Proteins:
12 ounces (340g) flank steak or sirloin, thinly sliced against the grain
12 ounces (340g) medium shrimp, peeled and deveined
2 tablespoons Shaoxing wine, divided
3 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
- For the Noodles:
8 ounces (225g) flat rice noodles
3 tablespoons vegetable or peanut oil, divided
- For the Vegetables:
1 red bell pepper, sliced into strips
1 cup snap peas or snow peas
1 medium carrot, cut into matchsticks
1 cup broccoli florets
4 green onions, white and green parts separated and sliced
- For the Sauce:
3/4 cup (180ml) chicken broth
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 tablespoon cornstarch
1-2 tablespoons chili crisp or 1 teaspoon chili flakes (adjust to taste)
Directions
- Soak Noodles: Place rice noodles in a large bowl and cover with hot water. Soak according to package directions until softened but still firm, about 8-10 minutes. Drain well and set aside.
- Marinate Steak: In a medium bowl, combine sliced steak with 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Toss to coat evenly and let sit for 10 minutes.
- Marinate Shrimp: In another bowl, toss shrimp with 1 tablespoon Shaoxing wine, 1 tablespoon soy sauce, and 1 tablespoon cornstarch. Set aside.
- Prepare Sauce: In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, oyster sauce, brown sugar, ground ginger, and 1 tablespoon cornstarch until smooth. Set aside.
- Cook Steak: Heat a large wok or deep skillet over high heat. Add 1 tablespoon oil and swirl to coat. Add steak in a single layer and cook undisturbed for 1-2 minutes. Flip and cook another minute until just cooked through. Transfer to a plate.
- Cook Shrimp: Add another tablespoon of oil to the wok. Add shrimp and cook for 1-2 minutes per side until pink and cooked through. Transfer to the plate with steak.
- Stir Fry Vegetables: Add remaining oil to the wok. Add carrot and broccoli and stir fry for 2 minutes. Add bell pepper, snap peas, and white parts of green onions. Cook for 2 more minutes until vegetables are crisp-tender.
- Combine: Return steak and shrimp to the wok. Add drained noodles. Pour sauce over everything and toss continuously for 2-3 minutes until sauce thickens and coats all ingredients.=
- Finish: Remove from heat. Stir in chili crisp or chili flakes to taste. Garnish with green onion tops.
- Serve: Serve immediately while hot.
Got Questions? Here Are Answers
Can I use frozen shrimp?
Absolutely. Just thaw them completely and pat them really dry with paper towels before you marinate them. Wet shrimp won’t sear properly.
What if I can’t find Shaoxing wine?
Use dry sherry or mix rice vinegar with a little water. The flavor won’t be identical, but it’ll still be delicious.
Can I prep this ahead of time?
Yes. Chop all your ingredients and store them separately in the fridge. But do the actual cooking right before you eat. That’s when it tastes best.
My noodles stuck together. Help!
After draining, toss them with a little oil to prevent sticking. If they already stuck, just add a splash of water or broth while stir frying to help loosen them up.
How do I know when the steak is done?
Thin slices cook super fast—usually 2-3 minutes total. The meat should just lose its pink color. Remember it keeps cooking a tiny bit after you pull it off the heat.
Do I really need the cornstarch in the marinade?
Yes. It creates a velvety coating that makes the proteins tender and helps thicken your sauce. Don’t skip it.
The Bottom Line
This dish brings the best of land and sea together in one satisfying bowl. Tender steak, juicy shrimp, crisp vegetables, and perfectly coated noodles create something that rivals your favorite takeout spot. With a little prep and high heat, you can absolutely nail this at home. Make it tonight and get ready for compliments.
Recipe Type: Main Dish / Asian Cuisine / Noodles
