Surf and Turf Noodles (Print Version)
# Ingredients:
→ Proteins and Noodles
01 -
1/2 pound shrimp, deveined and peeled
02 -
1/2 pound flank steak, sliced super thin
03 -
8 oz. udon noodles
→ Vegetables
04 -
1 red bell pepper, sliced thinly
05 -
3 chopped green onions
06 -
2 cups of fresh broccoli florets
→ Seasonings and Sauce
07 -
2 tbsp soy sauce
08 -
1 tbsp honey
09 -
1/4 cup teriyaki sauce
10 -
2 minced garlic cloves
11 -
1 tbsp cooking oil (vegetable)
12 -
1 tsp finely grated ginger
13 -
Optional: sesame seeds for garnish
# Instructions:
01 -
Follow the instructions on the noodle package to cook them. Drain well and put aside.
02 -
Grab a skillet or wok, turn the heat to medium-high, and add vegetable oil. Toss in the beef slices and let them cook for 2-3 minutes until they brown. Take the beef out once done.
03 -
Using the same pan, stir in the shrimp. Let them cook until they turn pink, about 2-3 minutes. Take them out and keep them with the beef.
04 -
Pop the broccoli and bell pepper into the pan, stirring occasionally. Cook for 4-5 minutes till they’re slightly soft yet still crisp.
05 -
Drop in the garlic, ginger, and green onions. Stir everything and let cook for about 1-2 minutes until you can smell the aromatics.
06 -
Use a small bowl to combine the honey, teriyaki sauce, and soy sauce. Whisk it all together evenly.
07 -
Throw the cooked shrimp and beef back into the pan. Pour the sauce on top and mix. Add the drained noodles and toss gently until coated and hot.
08 -
Sprinkle sesame seeds on top if you want. Serve right away and enjoy.
# Notes:
01 -
Plan ahead: Chop the veggies and prep the sauce early to save time later.
02 -
Swaps: Tofu, chicken, or different veggies work great if you want to mix it up.
03 -
Storing: Pop leftovers into an airtight container. Keep in the fridge for up to three days. A quick warm-up in a pan works best.
04 -
Gluten-Free Tip: Go for certified gluten-free udon if needed, as many udon noodles use wheat.