Description
This Steak & Shrimp Stir-Fried Noodles recipe combines tender flank steak, succulent shrimp, and fresh veggies with flavorful Asian sauces over a bed of noodles. A quick and satisfying dish perfect for a weeknight dinner!
Ingredients
Scale
- 8 oz
- 1/2 pound, thinly sliced against the grain
- 1/2 pound, peeled and deveined
- 2 tablespoons
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon
- 1 tablespoon, minced
- 1 teaspoon, grated fresh
- 1/2 cup, sliced
- 1/2 cup, julienned
- 2, sliced
- for garnish (optional)
Rice Noodles:
Flank Steak:
Large Shrimp:
Soy Sauce:
Oyster Sauce:
Hoisin Sauce:
Sesame Oil:
Vegetable Oil:
Garlic:
Ginger:
Bell Peppers:
Carrots:
Green Onions:
Sesame Seeds and Lime Wedges:
Instructions
- Cook the Noodles: Prepare noodles according to package instructions, then drain and set aside.
- Mix Sauces: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.
- Cook Steak and Shrimp: Heat vegetable oil in a wok, cook steak until browned, then set aside. Cook shrimp until pink and opaque, then set aside.
- Stir-Fry Veggies: In the same pan, sauté garlic and ginger, then add bell peppers and carrots; cook until tender.
- Combine Ingredients: Return steak and shrimp to the pan with cooked noodles. Pour sauce over and toss until well combined and heated through.
- Serve: Garnish with green onions, sesame seeds, and lime wedges.
Notes
- You can substitute chicken or tofu for the steak and shrimp.
- Adjust spice by adding red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
