Surf & Turf Teriyaki Noodle Bowl (Print Version)
# Ingredients:
→ Proteins and Noodles
01 -
8 oz steak such as sirloin or ribeye, thinly sliced
02 -
8 oz shrimp, peeled and deveined
03 -
8 oz noodles such as udon, rice noodles, or spaghetti
→ Vegetables
04 -
1 cup broccoli florets
05 -
1 red bell pepper, thinly sliced
06 -
1 carrot, julienned
07 -
1 green onion, chopped (for garnish)
→ Sauce and Seasonings
08 -
1/4 cup soy sauce
09 -
1/4 cup teriyaki sauce
10 -
2 tablespoons honey
11 -
1 tablespoon rice vinegar
12 -
2 cloves garlic, minced
13 -
1 teaspoon ginger, grated
14 -
2 tablespoons vegetable oil
15 -
Sesame seeds for garnish
# Instructions:
01 -
Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until they reach al dente texture. Once cooked, drain them thoroughly and set aside. If your noodles tend to stick together, you can toss them with a tiny bit of oil to prevent clumping.
02 -
In a small bowl, combine the soy sauce, teriyaki sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir well until the honey is fully incorporated and the sauce has a uniform consistency. Set this aside for later use.
03 -
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, add the thinly sliced steak pieces. Cook for 3-4 minutes, stirring occasionally, until the steak is browned to your preference. For medium-rare, aim for about 3 minutes; for medium to well-done, cook closer to 4-5 minutes. Once cooked, transfer the steak to a clean plate and set aside.
04 -
In the same skillet, add the remaining tablespoon of vegetable oil. Once hot, add the peeled and deveined shrimp. Cook for 2-3 minutes, flipping once halfway through, until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can quickly become tough. Remove the shrimp from the skillet and set aside with the steak.
05 -
Using the same skillet with all the flavorful residue from the meats, add the broccoli florets, sliced red bell pepper, and julienned carrot. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. They should still have a slight crunch but be cooked enough to be easily chewed.
06 -
Return the cooked steak and shrimp to the skillet with the vegetables. Add the drained noodles and pour the prepared sauce over everything. Using tongs or a spatula, toss all ingredients together to ensure everything is evenly coated with the sauce. Cook for an additional 2-3 minutes, stirring frequently, until all components are heated through and the sauce has slightly thickened.
07 -
Transfer the noodle dish to serving plates or bowls. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot for the best flavor and texture.
# Notes:
01 -
For extra flavor, you can marinate the steak in a bit of the teriyaki sauce mixture for 15-30 minutes before cooking.
02 -
This recipe is versatile - feel free to substitute chicken for either the steak or shrimp if preferred.
03 -
For a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce mixture.
04 -
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.