Steak Shrimp Stir Fried Noodles

Look, I’m not gonna lie to you.

This dish? It’s one of those recipes that makes you look like a total pro in the kitchen. But here’s the secret… it’s actually super easy.

Tender steak. Juicy shrimp. Chewy rice noodles tossed in a savory sauce that’ll make you want to lick the plate.

And the best part?

You can have this on the table in 30 minutes. No joke.

I used to order this stuff from my local Chinese restaurant all the time. Then one day I thought… why am I spending $20 on takeout when I could make this myself?

Turns out, I was right. And now I’m sharing it with you.

Why This Recipe Is Worth Your Time

Here’s the deal:

• You get restaurant-quality flavor without dealing with parking, tipping, or waiting for delivery
• Two proteins in one dish means everyone’s happy (plus you look fancy)
• It takes about 30 minutes from chopping to eating
• You can throw in whatever veggies are hanging out in your fridge
• Leftovers taste amazing the next day (if there are any)

What You Should Know First

How long does this take?

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How many people does this feed?

Four hungry people as a main dish.

Need to feed more? Just double everything.

Is this hard to make?

Not even a little bit.

If you can chop vegetables and turn on a stove, you can make this. But it looks impressive enough that your dinner guests will think you spent hours on it.

Tools You’ll Need

Nothing fancy here:

• Large wok or skillet (a regular big pan works fine)
• Medium mixing bowls
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Tongs or wooden spoon

The Ingredients

Alright, let’s talk about what goes into this bad boy.

The ingredient list looks long, but trust me… most of this stuff is probably already in your pantry.

For the Noodles & Protein:

• 8 ounces wide dried rice noodles
• 12 ounces steak (flank or sirloin works great)
• 12 ounces shrimp (peeled and deveined)

Steak Marinade:

• 2 tablespoons Shaoxing wine (this adds serious depth)
• 1 tablespoon cornstarch (makes the meat tender)
• 1 tablespoon soy sauce (savory goodness)

Vegetables:

• 3 cups assorted chopped vegetables (bell peppers, carrots, broccoli, snap peas… whatever you’ve got)
• 3 tablespoons oil, divided

Sauce:

• 1/2 cup chicken broth (brings it all together)
• 3 tablespoons soy sauce (salty, umami-packed flavor)
• 2 tablespoons brown sugar (balances everything out)
• 2 tablespoons oyster sauce (this is the secret ingredient)
• 1/2 teaspoon ground ginger (warmth and spice)
• 1 teaspoon cornstarch (makes the sauce nice and thick)
• 1-2 teaspoons chili crisp or chili flakes (heat level is up to you)

Garnish:

• 3 green onions, sliced

Ways to Make This Your Own

The beauty of stir fry?

You can basically do whatever you want.

• Not a steak person? Use chicken, pork, or even tofu
• Like it hot? Double the chili crisp (I won’t judge)
• Different noodles? Lo mein or udon work perfectly
• More veggies? Toss in mushrooms, baby corn, or bok choy
• Watching calories? Use less oil and load up on vegetables

How to Make This (Step by Step)

Okay, here’s where the magic happens.

1. Get Those Noodles Ready

Cook the rice noodles however the package tells you to.

Drain them. Rinse with cold water.

This stops them from cooking and getting mushy. Set them aside.

2. Give That Steak Some Love

Slice your steak against the grain into thin strips.

Here’s why this matters: cutting against the grain makes the meat way more tender.

In a bowl, mix the Shaoxing wine, cornstarch, and soy sauce. Toss the steak in there. Let it hang out for 10 minutes while you do other stuff.

3. Prep Everything Else

Chop your vegetables into bite-sized pieces.

Nothing fancy. Just make sure they’re all roughly the same size so they cook evenly.

Pat the shrimp dry with paper towels. Seriously, do this. Dry shrimp = better sear.

4. Mix Up the Sauce

Grab a small bowl.

Whisk together the chicken broth, soy sauce, brown sugar, oyster sauce, ground ginger, cornstarch, and chili crisp.

Set it aside. You’ll need it soon.

5. Cook the Steak

Heat your wok or skillet over high heat.

I mean high heat.

Add about 1 tablespoon of oil. When it’s shimmering hot, add the marinated steak in a single layer.

Don’t touch it. Just let it sit there for 1-2 minutes.

This is how you get that beautiful brown crust. Flip it. Cook another minute. Remove it and set aside.

6. Time for the Shrimp

Same pan. Add another tablespoon of oil if needed.

Toss in the shrimp. Cook for 1-2 minutes per side until they’re pink and cooked through.

Here’s the thing about shrimp…

They cook fast. Don’t walk away. Don’t check your phone. Just watch them.

Remove and set aside with the steak.

7. Get Those Veggies Going

Add your chopped vegetables to the pan.

Stir-fry for 2-3 minutes. You want them softened but still crunchy. Nobody likes mushy vegetables.

8. Bring It All Together

Now add the cooked noodles to the vegetables.

Pour that sauce over everything. Toss it all together like you’re tossing a salad.

Add the steak and shrimp back in. Keep tossing for 1-2 minutes until everything’s heated through and the sauce gets nice and thick.

9. Make It Look Good

Pull it off the heat.

Top with those sliced green onions.

Serve it hot.

How to Serve This Thing

This is honestly a complete meal by itself.

But if you want to go the extra mile:

• Egg rolls or spring rolls on the side (store-bought is totally fine)
• A simple cucumber salad cuts through the richness
• Steamed edamame makes a great appetizer
• Fried rice if you’re really hungry
• Hot tea or cold beer pairs perfectly

Storing Leftovers

In the fridge:

Put leftovers in an airtight container. They’ll keep for up to 3 days.

Reheating:

Use a skillet over medium heat. Add a tiny splash of water or broth to loosen things up.

You can microwave it. But the pan method keeps everything from getting soggy.

Freezing:

Look, this is best eaten fresh. But you can freeze it for up to 1 month if you really need to.

Just know the noodles might be a little different when you thaw them.

My Best Tips for Nailing This

Get organized first.

Seriously. Chop everything. Measure everything. Have it all ready to go.

Stir-frying happens fast. You don’t want to be scrambling for ingredients while your pan is smoking.

Crank up the heat.

That high heat is what gives you those crispy, caramelized edges. That’s the good stuff.

Watch those shrimp.

They go from perfect to rubbery in like 30 seconds. Don’t overcook them.

Slice the steak thin.

This helps it cook quickly and stay tender. Nobody wants to chew on tough beef.

Taste as you go.

Need more soy sauce? Add it. Want it sweeter? Throw in a bit more brown sugar.

This is your dinner. Make it how you like it.

Nutrition Info

Here’s what you’re looking at per serving:

Nutrient	Amount Per Serving
Calories	520
Protein	35g
Carbohydrates	58g
Fat	15g
Fiber	3g
Sugar	8g
Sodium	1200mg

These numbers are approximate. Actual nutrition depends on what you use.

Questions People Always Ask Me

Can I use frozen shrimp?

Yeah, totally. Just make sure they’re completely thawed. And then pat them really dry before cooking.

What if I don’t have Shaoxing wine?

No big deal. Use dry sherry or even a splash of white wine. It’s not exactly the same, but it works.

Can I make this ahead?

The stir-fry tastes best when it’s fresh.

But here’s what you can do: prep all your ingredients ahead of time. Chop everything. Mix the sauce. Marinate the steak.

Then when you’re ready to eat, just cook it all up.

My noodles keep sticking together. Help?

Rinse them well after cooking. Then toss them with just a tiny bit of oil. Like, a teaspoon. That’ll keep them from turning into a clump.

Can I use fresh noodles instead of dried?

For sure. Fresh rice noodles are actually even better. And they cook way faster too.

Final Thoughts

Here’s the thing about this dish.

It looks complicated. It sounds complicated.

But it’s not.

You’re basically just cooking everything separately, then tossing it together with a simple sauce. That’s it.

I make this at least twice a month now. Sometimes for my family. Sometimes for friends. Sometimes just for myself on a Tuesday night when I want something that feels special.

The combination of that tender steak, those juicy shrimp, the crisp vegetables, and those chewy noodles all coated in that savory, slightly spicy sauce?

It’s just… really good.

And when people ask me where I learned to cook like this, I just smile.

Give it a try. I think you’re gonna love it.