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Let me tell you something I don’t always admit out loud: some of my family’s favorite meals were never planned. No list. No strategy. Just me standing in front of the fridge, door open too long, wondering how I ended up with half a package of sirloin and a bag of shrimp I clearly bought with good intentions… and then promptly forgot about.
That was exactly how this Shrimp & Teriyaki Steak Noodles dish came into the world.
It was one of those evenings where I wanted something comforting but not heavy, quick but still interesting. I didn’t want another baked chicken situation. I wanted sauce. I wanted noodles. And I wanted dinner on the table before everyone got cranky. You know that feeling, right?
So I cooked what I had. Steak. Shrimp. A bottle of teriyaki hiding in the fridge door. Some pantry spaghetti (because that’s always what’s there). And somehow, miraculously, it all worked. Better than worked. It became one of those meals that makes people hover near the stove, forks in hand, “just checking” if it’s ready yet.
Honestly? Those are my favorite kinds of recipes.
Why You’ll Love This (And Probably Make It Again)
This dish checks a lot of boxes, especially if you cook for real people with real schedules.
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Everything you need in one bowl: noodles, protein, and big flavor
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Weeknight-friendly: about 30 minutes, give or take a chat with whoever wandered into the kitchen
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Takeout vibes, home-cooked feel: saucy, savory, and satisfying without feeling heavy
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Flexible by nature: swap proteins, noodles, or vegetables without breaking the recipe
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Leftovers hold up beautifully: maybe even better the next day
It’s not fussy. It doesn’t ask much of you. And yet, it delivers that “wow, this is good” moment we’re all chasing.
Ingredients (With Notes From a Real Kitchen)
Let’s talk about what goes into this, and more importantly, what you can change without guilt.
Shrimp
Peeled and deveined is the way to go. I like medium or large shrimp here. They cook quickly and stay tender. If yours are frozen, just thaw them under cool running water. No drama.
Steak
Sirloin is what I used, and it’s a solid choice. Affordable, flavorful, and quick-cooking when sliced thin. If you’re feeling indulgent, ribeye is wonderful. Flank or skirt steak also work well — just slice against the grain so it stays tender.
Noodles
I used plain old spaghetti. Is it traditional? Absolutely not. Does it work? Completely. Lo mein, udon, soba, even linguine will all do the job. Use what you’ve got.
Teriyaki Sauce
Store-bought is fine. Truly. I’ve tried fancy homemade versions, and on a busy night, the bottle wins. Look for one that balances sweet and savory without being syrupy.
Soy Sauce
This adds depth and keeps the sweetness in check. Low-sodium is a good idea so you can control the salt.
Sesame Oil
A little goes a long way. Think of it as perfume, not cooking oil. Just enough to give that nutty aroma.
Garlic and Onions
The backbone of so many good things. Don’t rush this part. Let them soften and get fragrant.
Green Onions
They’re not just garnish. That fresh bite at the end really brightens the whole bowl.
Let’s Cook (Step by Step, No Stress)
1. Start With the Steak and Shrimp
Heat a large skillet or sauté pan over medium-high heat. Add a couple tablespoons of olive oil and let it get hot — you want a sizzle when the steak hits the pan.
Add your sliced steak in a single layer. Season lightly with salt and pepper. Let it brown without stirring too much. This is where flavor builds, so resist the urge to fuss.
After about three minutes, toss in your sliced onions. Let them soften and mingle with the steak. When everything looks cooked but still juicy, scoop it out onto a plate and set it aside.
Same pan. No washing. That’s flavor in there.
Add your shrimp. They’ll only need a few minutes. As soon as they turn pink and curl slightly, they’re done. Pull them out and set them with the steak.
If you overcook shrimp, they let you know by turning rubbery. So keep an eye on them.
2. Build the Sauce and Noodles
Lower the heat slightly and add the sesame oil. Toss in the garlic and stir for about 30 seconds. You’re not browning it, just waking it up.
Pour in the teriyaki sauce and soy sauce. Give it a good stir and let it bubble gently. This is where the kitchen starts smelling really good.
Add your cooked noodles straight into the pan. Toss them until every strand is glossy and coated. If it looks a little tight, a splash of pasta water or plain water loosens things right up.
Don’t rush this. Let the noodles soak up that sauce.
3. Bring It All Home
Add the steak, shrimp, and onions back into the pan. Toss gently until everything is warmed through and evenly mixed.
Finish with chopped green onions. Sesame seeds are optional but welcome.
And yes, I always sneak a bite straight from the pan. Quality control is important.
Serving It Up (Because Presentation Matters… a Little)
This is one of those dishes that looks impressive without trying.
Serve it family-style in a big bowl right in the center of the table. It feels generous and inviting.
If you want sides, keep them simple:
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Steamed bok choy
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Roasted green beans
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A quick cucumber salad with rice vinegar
For drinks, iced green tea or something cold and fizzy balances the savory notes nicely.
Variations You’ll Actually Want to Try
This recipe is forgiving, which is part of its charm.
Make It Meatless
Swap the steak and shrimp for tofu, mushrooms, or both. Shiitakes add great depth.
Turn Up the Heat
A little sriracha, chili crisp, or red pepper flakes goes a long way.
Add More Veggies
Bell peppers, broccoli, snap peas, carrots — toss them in with the onions and cook until just tender.
Change the Noodles
Rice noodles for a lighter feel. Udon for something chewy and cozy. Zucchini noodles if that’s your thing.
Each version feels familiar but just different enough to keep it interesting.
Storage and Reheating (Because Leftovers Matter)
If you’re lucky enough to have leftovers, here’s how to keep them happy.
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Fridge: Store in an airtight container for up to three days.
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Reheat: Use a skillet over medium heat with a splash of water or extra sauce. Stir gently.
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Freezer: You can freeze it, but the noodles may soften. Still tasty, just different.
Honestly, I think it reheats better on the stove than in the microwave, but both work.
Frequently Asked Questions
I only have frozen shrimp — do I need to thaw them first?
Honestly, I’ve done it both ways. Thawing makes things easier and a little more even, but if you forget (been there), just run them under cold water for a few minutes and pat them dry. The key is getting the moisture off so they don’t steam in the pan. A little extra sizzle never hurt anyone.
My noodles soaked up all the sauce… did I do something wrong?
Probably not. Some noodles are just thirsty, especially spaghetti. Here’s the thing: if it looks dry, a splash of water or extra teriyaki brings it right back. I’ve had pans where the sauce vanished, and five seconds later everything was glossy again.
Can I make this ahead, or does it really need to be eaten right away?
It’s great fresh, but it holds up better than you’d expect. I’ve made it earlier in the day and reheated it for dinner without complaints from the table. The noodles soften a bit, yes, but the flavor’s still there. Sometimes even better.
I think I overcooked the shrimp — are they ruined?
Not necessarily. Shrimp go from perfect to “oops” fast, but once they’re mixed back into the noodles and sauce, they usually relax a little. If they’re a touch firm, that’s okay. I’ve eaten worse, happily.
What if my steak feels a little tough?
That happens, especially with leaner cuts. But slicing it thin and mixing it into the saucy noodles helps more than you’d think. And next time? Just pull it off the heat a minute earlier. Cooking is a moving target.
Is this supposed to be sweet? Mine tastes sweeter than I expected.
Yes and no. Teriyaki has that sweetness built in, but brands vary a lot. If it feels too much, balancing it with a splash of soy sauce usually does the trick. I’ve adjusted mid-pan more times than I can count.
Can I double this for company, or does it get weird in a bigger batch?
You can double it, but give everything space. Crowded pans make sad food. I usually cook the proteins in batches and bring it all together at the end. It’s a little extra effort, but it keeps the texture right—and no one knows you worked harder.
A Warm Goodbye From My Kitchen to Yours
This isn’t a complicated, twelve-ingredient, read-the-recipe-three-times kind of meal. It’s a “what do I have?” dinner that somehow tastes like you planned it all along.
I’ve made it for picky eaters. I’ve made it when I was tired and uninspired. I’ve made it when friends dropped by unexpectedly. And every single time, it delivered.
If you give it a try, I’d truly love to hear how you made it your own. Did you clean out the fridge? Add heat? Swap noodles? Those little personal touches are what make home cooking special.
Until next time, keep cooking, keep improvising, and don’t underestimate what a forgotten bag of shrimp can turn into.
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Shrimp & Teriyaki Steak Noodles
Ingredients
- 2 tbsp olive oil
- ½ lb sirloin steak thinly sliced
- Salt and black pepper to taste
- ½ onion sliced
- ½ lb shrimp peeled and deveined
- 2 tsp sesame oil
- 2 cloves garlic minced
- ⅓ cup teriyaki sauce
- 2 tbsp soy sauce
- 8 oz spaghetti noodles cooked
- 2 tbsp green onions chopped
- Sesame seeds optional for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced steak, season with salt and pepper, and cook for about 3 minutes until browned.
- Add onions to the pan and cook until softened, about 2 more minutes. Remove steak and onions from pan and set aside.
- In the same pan, add shrimp. Cook 2–3 minutes per side until pink and cooked through. Remove and set aside.
- Reduce heat to medium. Add sesame oil and garlic; sauté for 30 seconds. Pour in teriyaki sauce and soy sauce. Stir to combine.
- Add cooked noodles to the pan and toss to coat in the sauce.
- Return steak, shrimp, and onions to the pan. Stir to combine and heat through.
- Top with green onions and sesame seeds if using. Serve hot.
