Quick Surf and Turf Noodles (Print Version)
# Ingredients:
→ Noodles and Proteins
01 -
8 ounces udon noodles
02 -
1/2 pound flank steak, thinly sliced
03 -
1/2 pound large shrimp, peeled and deveined
→ Vegetables
04 -
2 cups broccoli florets
05 -
1 red bell pepper, thinly sliced
06 -
3 green onions, chopped
→ Sauce and Seasonings
07 -
1/4 cup teriyaki sauce
08 -
2 tablespoons soy sauce
09 -
1 tablespoon honey
10 -
2 cloves garlic, minced
11 -
1 teaspoon ginger, grated
12 -
1 tablespoon vegetable oil
13 -
Sesame seeds (optional)
# Instructions:
01 -
Cook the udon noodles according to package instructions. Drain and set aside.
02 -
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the thinly sliced flank steak to the skillet and cook for 2-3 minutes, until browned. Remove from the skillet and set aside.
03 -
In the same skillet, add the shrimp and cook for 2-3 minutes, until pink and cooked through. Remove and set aside with the steak.
04 -
Add the broccoli florets and red bell pepper to the skillet. Cook for 4-5 minutes, until tender-crisp.
05 -
Stir in the chopped green onions, minced garlic, and grated ginger. Cook for 1-2 minutes, until fragrant.
06 -
In a small bowl, whisk together the teriyaki sauce, soy sauce, and honey.
07 -
Return the steak and shrimp to the skillet. Pour the sauce over the top and stir to combine. Add the cooked udon noodles to the skillet and toss everything together until well coated and heated through.
08 -
Garnish with sesame seeds if desired. Serve immediately.
# Notes:
01 -
Make Ahead: You can prep the vegetables and sauce ahead of time to make the cooking process even faster.
02 -
Substitutions: Feel free to use chicken, tofu, or different vegetables based on your preference.
03 -
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.
04 -
Make sure your udon noodles are gluten-free if following a gluten-free diet, as traditional udon contains wheat.