Surf Turf Noodles (Print Version)
# Ingredients:
→ Proteins and Noodles
01 -
1/2 pound shrimp, deveined and peeled
02 -
8 ounces of udon noodles
03 -
1/2 pound flank steak, cut thinly
→ Fresh Veggies
04 -
1 red bell pepper, sliced into thin strips
05 -
3 chopped green onions
06 -
2 cups of broccoli florets
→ Sauce & Spices
07 -
2 tablespoons of soy sauce
08 -
1/4 cup teriyaki sauce
09 -
1 teaspoon of grated fresh ginger
10 -
1 tablespoon of honey
11 -
Sesame seeds for topping (optional)
12 -
1 tablespoon of cooking oil
13 -
2 minced garlic cloves
# Instructions:
01 -
Cook your noodles following the package instructions. Drain and put them aside.
02 -
Heat oil in a skillet or wok over medium-high heat. Toss in the steak slices and cook for about 2 minutes per side, then remove and set to the side.
03 -
Use the same skillet to quickly sauté the shrimp for 2-3 minutes until pink and cooked through. Set aside along with the steak.
04 -
Add broccoli and peppers to the skillet and stir-cook for 4-5 minutes so they’re tender yet crisp.
05 -
Toss in garlic, ginger, and green onions and cook for just a minute until the aromatics smell amazing.
06 -
In a smaller bowl, stir together soy sauce, honey, and teriyaki sauce until blended.
07 -
Add the cooked noodles along with steak and shrimp back to the pan. Pour in the mixed sauce and toss everything around until warm and well coated.
08 -
Top with sesame seeds (if using) before serving while it’s hot.
# Notes:
01 -
Prep ahead to save time by chopping your veggies and making the sauce earlier in the day.
02 -
Swap out the proteins or veggies to suit your taste—chicken, tofu, or spinach work great!
03 -
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat it in a pan for a better texture.
04 -
Check your labels if you’re gluten-free; udon usually contains wheat!