Surf & Turf Noodles (Print Version)
# Ingredients:
→ Vegetables
01 -
3 green onions, chopped
02 -
1 red bell pepper, thinly sliced
03 -
2 cups broccoli florets
→ Noodles and Proteins
04 -
1/2 pound large shrimp, peeled and deveined
05 -
1/2 pound flank steak, thinly sliced
06 -
8 ounces udon noodles
→ Sauce and Seasonings
07 -
Sesame seeds (optional)
08 -
1 tablespoon vegetable oil
09 -
1 teaspoon ginger, grated
10 -
2 cloves garlic, minced
11 -
1 tablespoon honey
12 -
2 tablespoons soy sauce
13 -
1/4 cup teriyaki sauce
# Instructions:
01 -
Follow the instructions on the noodle package to cook them. Strain the water and keep them aside for now.
02 -
Pour vegetable oil into a hot skillet set to medium-high. Toss in the beef slices and cook for 2–3 minutes, letting them turn brown. Take them out and set them aside.
03 -
Using the same skillet, cook the shrimp until they turn pink—around 2–3 minutes. Move them out and place them with the steak.
04 -
Toss the broccoli and bell pepper into the skillet. Let them cook for 4–5 minutes until they're cooked but still have a slight crunch.
05 -
Mix in the green onions, garlic, and ginger. Stir for 1–2 minutes until they smell amazing.
06 -
In a small bowl, combine the teriyaki sauce, soy sauce, and honey. Whisk until it's all even.
07 -
Put the beef and shrimp back into the skillet. Pour the sauce in and stir everything around. Add the noodles in and mix until everything is coated and hot.
08 -
Sprinkle sesame seeds on top if you'd like. Serve right away.
# Notes:
01 -
Prep ahead: Chop your veggies and mix the sauce before you cook to save time.
02 -
Swaps: Use chicken, tofu, or adjust veggies based on what you like.
03 -
Leftovers: Refrigerate in a sealed container for up to 3 days. Warm it up in a skillet over medium heat.
04 -
For gluten-free: Make sure to pick gluten-free udon noodles, as regular kinds usually aren't.