If you like the idea of a comforting bowl of noodles with a bit of everything going on, these Steak and Shrimp Stir-Fry Noodles might be right up your alley. Tender slices of beef, juicy shrimp, and colorful vegetables come together with simple pantry sauces to make a balanced, satisfying meal. It is the kind of dish that feels special enough for a Friday night, but realistic enough to throw together on a busy weeknight.

The beauty of Steak and Shrimp Stir-Fry Noodles is that you get different textures in every bite: chewy noodles, crisp-tender veggies, and soft pieces of steak and shrimp. The sauce is straightforward and familiar, built around soy sauce, oyster sauce, and hoisin sauce, with sesame oil for a bit of depth. Nothing fancy, just ingredients you can actually find and use again.

Ingredients for this Steak and Shrimp Stir-Fry Noodles

Before you start cooking, it helps to have everything prepped and within reach. Stir-fry moves quickly once the pan is hot, so a few minutes of organization at the beginning makes the rest feel much calmer.

Here is what you will need for these Steak and Shrimp Stir-Fry Noodles:

Dried stir-fry noodles or thin egg noodles (8 oz) – These are the base of the dish. Once cooked, they soak up the sauce and tie everything together.
Flank steak, thinly sliced against the grain (8 oz) – Slicing against the grain helps the steak stay tender, even with the quick, high-heat cooking.
Medium shrimp, peeled and deveined (8 oz) – The shrimp cook fast and add a bit of sweetness and bounce to the stir-fry.
Cornstarch (1 tbsp) – This lightly coats the steak, helping it brown nicely and stay moist.
Soy sauce, divided (2 tbsp) – You will use part of it to season the steak, and the rest in the stir-fry sauce.
Oyster sauce (1 tbsp) – Adds a savory, slightly rich flavor that makes the sauce feel more rounded.
Hoisin sauce (1 tbsp) – Brings a gentle sweetness and depth to the noodles.
Sesame oil (1 tbsp) – A small amount goes a long way, giving the dish that familiar stir-fry aroma.
Vegetable oil, divided (2 tbsp) – Used for cooking the steak, shrimp, and vegetables. It handles high heat well.
Garlic, minced (2 cloves) – For a fragrant base; it cooks very quickly, so it goes in just before the vegetables.
Fresh ginger, minced (1 tsp) – Adds a gentle warmth and freshness without being overpowering.
Broccoli florets, small (1 cup) – They bring color and a bit of crunch. Small pieces cook more evenly.
Carrot, thinly sliced into matchsticks (1 cup) – A bit of sweetness and color, plus that nice bite when not overcooked.
Red bell pepper, thinly sliced (1 cup) – Softens slightly in the pan and adds a bright, fresh flavor.
Water (2 tbsp) – Helps loosen the sauce so it coats the noodles instead of clumping.
Black pepper (1/4 tsp) – Seasons the steak and gives a gentle kick without needing anything too spicy.

Once these are measured and chopped, the rest of the recipe flows quite naturally. Think of it as building layers: noodles, steak and shrimp, vegetables, then sauce.

Instructions

Let us walk through the steps for making these Steak and Shrimp Stir-Fry Noodles. You do not need to rush; just follow the order and keep the heat fairly high once you start stir-frying.

Cook the noodles.
Start by cooking the dried stir-fry noodles or thin egg noodles according to the package instructions until just tender. You want them cooked, but not mushy. Once they are done, drain them well and give them a quick rinse under cool water. This stops the cooking and helps keep them from sticking together. Set the noodles aside while you prepare everything else.
Marinate the steak.
Place the thinly sliced flank steak in a small bowl. Add the cornstarch, 1 tablespoon of soy sauce, and the black pepper. Toss with your hands or a spoon until every slice is lightly coated. This simple mixture helps the steak brown nicely and stay tender. Let it sit on the counter while you move on to the sauce and vegetables.
Mix the stir-fry sauce.
In another small bowl, whisk together the remaining 1 tablespoon of soy sauce, the oyster sauce, hoisin sauce, sesame oil, and water. This is your stir-fry sauce. It will look a bit thin, but that is exactly what you want so it can coat the noodles, steak, shrimp, and vegetables evenly.
Cook the steak.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the marinated steak in a single layer as much as possible. Let it sit for a short moment so it can sear, then stir occasionally for 2 to 3 minutes, just until it is browned and cooked through. Transfer the steak to a plate and keep it nearby.
Cook the shrimp.
In the same skillet, add the shrimp. There should still be a bit of oil and flavor left in the pan from the steak. Cook the shrimp for about 2 to 3 minutes, stirring, until they turn pink and opaque. Do not overcook them; they go from tender to rubbery fairly quickly. Move the cooked shrimp to the plate with the steak.
Sauté the garlic and ginger.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and minced ginger and cook for about 30 seconds, stirring constantly. You just want them fragrant, not browned. This short step builds a lot of flavor into the oil.
Stir-fry the vegetables.
Add the broccoli florets, carrot matchsticks, and red bell pepper slices to the skillet. Stir-fry for 3 to 4 minutes, keeping the heat fairly high. The vegetables should soften slightly but still have a bit of crunch. If they look like they are browning too fast, just stir more often.
Add the noodles and sauce.
Return the cooked noodles to the skillet with the vegetables. Give the stir-fry sauce a quick stir, then pour it over the noodles. Use tongs or two large spoons to toss everything together, coating the noodles and vegetables with the sauce. Take your time here so the sauce spreads evenly.
Combine with steak and shrimp.
Add the cooked steak and shrimp back into the skillet. Toss gently for 1 to 2 minutes over medium heat, just until everything is heated through and the sauce lightly coats the noodles, steak, shrimp, and vegetables. It should look glossy and smell savory and slightly sweet.
Serve.
Turn off the heat and give the noodles a final toss. Taste and adjust if you like a bit more soy flavor by adding a small splash of soy sauce. Serve the Steak and Shrimp Stir-Fry Noodles hot, straight from the pan.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 20 minutes
Total time: About 40 minutes
Servings: 4 portions

Nutritional information

The numbers below are an approximate guide for one serving of Steak and Shrimp Stir-Fry Noodles, assuming the recipe is divided into four portions.

Calories: 520 kcal
Carbohydrates: 58g
Protein: 30g
Fat: 18g
Saturated fat: 3g
Sodium: 980mg
Fiber: 4g
Sugar: 7g

If you want to lighten things up a bit, you can simply serve yourself a slightly smaller portion of noodles and a bit more of the vegetables, or balance the meal with a fresh salad on the side.

Frequently asked questions

Can I make these Steak and Shrimp Stir-Fry Noodles ahead of time?

You can cook the components ahead of time to make things easier, but this dish is at its best when eaten soon after cooking. What works well is prepping in stages: slice the flank steak, peel and devein the shrimp, cut the broccoli, carrot, and red bell pepper, and mix the stir-fry sauce earlier in the day. When you are ready to eat, you just cook the noodles, quickly stir-fry everything, and dinner comes together in one pan. Leftovers do reheat, but the noodles will be a bit softer the next day.

What kind of noodles work best for this recipe?

This recipe is flexible, but dried stir-fry noodles or thin egg noodles hold up especially well. They cook quickly and absorb the soy, oyster, and hoisin sauce mixture nicely. If you swap in a different noodle, try to choose something that can handle tossing in a hot pan without falling apart. Just follow the package directions for cooking, drain well, and make sure they are not overcooked before you add them to the skillet.

How do I keep the steak tender in the stir-fry?

The two main tricks are slicing and timing. Slice the flank steak thinly and against the grain so the fibers are shorter and easier to bite through. Then, cook it quickly over medium-high heat, just until it is browned. The cornstarch and soy sauce coating also help the steak stay moist. Once it is cooked, take it out of the pan and add it back at the end with the shrimp, noodles, and vegetables so it does not sit over the heat for too long.

Read the recipe out loud once before you start, if you like. It sounds simple because it is, and that is the whole point: a straightforward pan of Steak and Shrimp Stir-Fry Noodles you can actually see yourself making on an ordinary evening.