Shrimp and Steak Teriyaki Noodles
A Takeout Favorite Made Easy at Home!
If you’ve ever wished you could bring your favorite teriyaki noodle dish home — here it is! Juicy shrimp, tender steak, and perfectly saucy noodles come together in one skillet for a dinner that’s bold, balanced, and totally crave-worthy. It’s a weeknight wonder that tastes like it came straight from your favorite hibachi grill!

Ingredients:
For the Stir Fry:
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8 oz flank steak, thinly sliced against the grain
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8 oz medium shrimp, peeled and deveined
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10 oz lo mein noodles (or spaghetti if needed), cooked and drained
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1 tablespoon sesame oil
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2 tablespoons vegetable oil, divided
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2 cups broccoli florets
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1 red bell pepper, sliced
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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2 green onions, sliced (for garnish)
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Toasted sesame seeds (optional)
For the Teriyaki Sauce:
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1/2 cup low sodium soy sauce
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1/4 cup brown sugar
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2 tablespoons honey
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1 tablespoon rice vinegar
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1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
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1 teaspoon sriracha (optional, for a kick)
Step-by-Step Instructions:
STEP 1: Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, honey, and rice vinegar. Bring to a simmer in a small saucepan. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Set aside.
STEP 2: Sear the Steak
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak slices and cook until browned and just cooked through (about 2–3 minutes). Remove and set aside.
STEP 3: Cook the Shrimp
In the same skillet, add the remaining 1 tablespoon oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove and set aside with the steak.
STEP 4: Stir Fry Veggies
Add sesame oil to the pan. Toss in broccoli and red bell pepper. Stir-fry for 3–4 minutes until crisp-tender. Add garlic and ginger and sauté another 30 seconds.
STEP 5: Combine Everything
Add cooked noodles, steak, shrimp, and the teriyaki sauce to the skillet. Toss well to coat everything evenly in the sauce. Heat through for 2–3 minutes.
STEP 6: Garnish and Serve
Top with sliced green onions and sesame seeds. Serve hot and enjoy your better-than-takeout meal!
Nutrition Info (Approx. Per Serving – serves 4)
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Calories: 490
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Protein: 32g
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Fat: 18g
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Carbohydrates: 45g
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Fiber: 3g
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Sugar: 14g
15 Cooking Tips
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Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that prevent melting as smoothly.
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Let cream cheese soften – It blends easier and more evenly with other ingredients.
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Sear meat before slow cooking – Adds a deeper flavor to your dish.
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Taste as you go – Adjust seasoning throughout cooking for better results.
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Use broth instead of water – Adds a richer taste to soups, casseroles, and grains.
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Add sour cream at the end – Prevents curdling and keeps the sauce creamy.
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Spray foil or baking dish – Prevents cheesy casseroles from sticking.
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Preheat your oven – Ensures even baking and proper texture.
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Let meat rest – Keeps juices locked in for juicy results.
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Use a cookie scoop for meatballs – Keeps sizes uniform for even cooking.
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Double the recipe and freeze half – Great for meal prep or busy days.
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Always check internal temperature – For food safety, especially with chicken and pork.
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Add a splash of lemon or vinegar – Brightens creamy or rich dishes.
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Use parchment paper for baked goods – Prevents sticking and makes cleanup easier.
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Clean as you go – Keeps your workspace tidy and less overwhelming.
15 Common Related Questions with Answers
1. Can I use frozen vegetables instead of fresh?
Yes! Just thaw and drain before adding to prevent excess moisture.
2. What’s a good substitute for cream cheese?
You can use mascarpone, Greek yogurt, or ricotta blended with a little cream.
3. Can this be made ahead of time?
Absolutely! Assemble it the night before and bake when ready.
4. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
5. Can I freeze this dish?
Yes! Freeze before or after baking, just thaw overnight in the fridge before reheating.
6. How do I reheat it without drying out?
Cover with foil and bake at 325°F until heated through. Add a splash of broth if needed.
7. Can I make it in a crockpot?
Yes! Cook on low for 4–6 hours or high for 2–3 hours depending on the recipe.
8. What sides go best with this dish?
Garlic bread, roasted veggies, or a fresh salad pair wonderfully.
9. Can I use plant-based meat or dairy?
Absolutely—swap 1:1 with your favorite vegan alternatives.
10. How do I make it spicier?
Add diced jalapeños, cayenne pepper, or hot sauce to taste.
11. Can I add rice or pasta to this?
Yes—precook it and mix it in before baking or serving.
12. Can I use low-fat ingredients?
Yes, but it might slightly alter the creaminess or texture.
13. Can I make this gluten-free?
Yes! Use gluten-free pasta, breadcrumbs, or flour alternatives as needed.
14. Why is my sauce grainy?
It may be overheated or not stirred enough while combining dairy.
15. How do I make it more kid-friendly?
Cut down on spice, add extra cheese, and let them help mix!
Shrimp and Steak Teriyaki Noodles: The Science Behind Common Mistakes & How to Avoid Them (Plus Delicious Variations!)
The Science Behind Common Mistakes
1. Overcooking Shrimp
The Science:
Shrimp are mostly protein and water. Once the proteins start to denature (at around 120°F/49°C), they shrink and squeeze out moisture, making the shrimp rubbery and dry.
How to Avoid It:
Cook shrimp just until they turn pink and opaque – 2–3 minutes per side max. Remove immediately and set aside.
2. Tough Steak Bites
The Science:
Cooking steak over high heat without resting or slicing against the grain breaks down less collagen and leads to chewy bites.
How to Avoid It:
Use flank, sirloin, or ribeye for tenderness. Sear quickly on high heat, rest for 5 minutes, then slice thin against the grain for juicy, melt-in-your-mouth bites.
3. Soggy Noodles
The Science:
Noodles absorb moisture even after cooking. If added too early or not drained properly, they become mushy and break apart.
How to Avoid It:
Cook noodles al dente, rinse in cold water to stop cooking, and toss in a little oil before adding to the stir-fry. Add them last to keep them from soaking up too much sauce.
4. Watery Teriyaki Sauce
The Science:
Cornstarch is a thickening agent that activates at a boil. If not cooked long enough or too diluted, the sauce stays thin and runny.
How to Avoid It:
Simmer the sauce long enough to activate the cornstarch (a few minutes at a gentle boil). Don’t add too much water when diluting soy sauce or other base liquids.
5. Uneven Stir-Fry Cooking
The Science:
Overcrowding the pan drops the temperature, causing ingredients to steam instead of sear, leading to dull flavor and texture.
How to Avoid It:
Stir-fry in batches and use a large skillet or wok over high heat. Let each ingredient get direct contact with the pan for that perfect sear.
Variations to Try
1. Spicy Sriracha Teriyaki Noodles
Add 1–2 tablespoons of Sriracha or chili garlic sauce to the teriyaki base for a spicy kick.
2. Honey Garlic Teriyaki Noodles
Use honey and fresh minced garlic in your sauce for a sweet and sticky version that caramelizes beautifully.
3. Chicken and Broccoli Teriyaki Noodles
Swap out shrimp and steak for sliced chicken breast and steamed broccoli – a crowd-pleasing classic.
4. Tofu and Veggie Teriyaki Noodles (Vegetarian)
Use crispy pan-fried tofu and a mix of bell peppers, snap peas, and mushrooms for a plant-based twist.
5. Teriyaki Ramen Noodles
Use cooked ramen instead of traditional lo mein or egg noodles for a chewy, flavorful base.
6. Pineapple Teriyaki Shrimp and Steak
Add pineapple chunks to the stir-fry for a tropical sweet-and-savory combo.
7. Teriyaki Udon Stir-Fry
Swap out regular noodles for thick, chewy udon noodles and top with sesame seeds and scallions.
8. Garlic Butter Teriyaki Noodles
Add a tablespoon of garlic butter to your finished noodles for a rich and aromatic finish.