Hibachi Steak and Shrimp with Udon Noodles

Name: Hibachi Steak and Shrimp with Udon Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese-American
Ingredients: 1 medium zucchini; 1 medium yellow squash; 1/2 white onion; 1/2 lb large shrimp; 1/2 lb lean steak; 1 package pre-cooked udon noodles; Cooking spray; Salt, to taste; Black pepper, to taste; Garlic powder, to taste; 2 tbsp soy sauce, divided; 1 tbsp fresh parsley; 3 tbsp Thai BBQ sauce, divided; 1 tbsp minced garlic; 2 tbsp light mayonnaise; 2 tbsp ketchup; 1 tsp rice vinegar; 1/4 tsp paprika; 1 tbsp water; Scallops (optional protein); Chicken (optional protein)

This hibachi steak and shrimp dish combines seared lean steak, large shrimp, and fresh vegetables served over pre-cooked udon noodles with a homemade yum yum sauce. It delivers restaurant-quality hibachi flavor at home in a low-calorie format.

🌍Japanese-American 🏷️Hibachi 🏷️Steak 🏷️Shrimp 🏷️Udon noodles Japanese-inspired

🏷️

🏷️Stir-fry

-0:00

thegoldenbalanceonTikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

-0:00

thegoldenbalanceonTikTok

Ingredients

1 medium zucchini
1 medium yellow squash
1/2 white onion
1/2 lb large shrimp
1/2 lb lean steak
1 package pre-cooked udon noodles
Cooking spray
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
2 tbsp soy sauce, divided
1 tbsp fresh parsleyoptional
3 tbsp Thai BBQ sauce, divided
1 tbsp minced garlic
2 tbsp light mayonnaise
2 tbsp ketchup
1 tsp rice vinegar
1/4 tsp paprika
1 tbsp water
Scallops (optional protein)optional
Chicken (optional protein)optional

21 Ingredients

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Instructions

1
Slice the zucchini, yellow squash, and onion.
2
Heat a large pan, wok, or flat-top grill over medium-high heat and lightly coat with cooking spray.
3
Add the sliced vegetables to the hot pan.
4
Season the vegetables with salt, pepper, and garlic powder. Sauté until tender-crisp.
5
Add a splash of soy sauce to the vegetables, toss to combine, and then remove from the pan and set aside.
6
Return the pan to the heat, add the shrimp in a single layer, and cook for about 30 seconds per side.
7
Add a splash of soy sauce, season with salt, pepper, and garlic powder, and finish with chopped parsley. Remove from the pan and set aside.
8
Add the cubed steak to the hot pan and sear.
9
Add Thai BBQ sauce, minced garlic, salt, pepper, and garlic powder. Cook to your desired doneness, then remove from the pan.
10
In a clean pan, add the udon noodles. Season with soy sauce and a little Thai BBQ sauce, and toss until heated through.
11
To make the yum yum sauce, combine light mayonnaise, ketchup, rice vinegar, garlic powder, paprika, salt, and pepper in a small bowl. Mix well.
12
Thin the sauce with a little water until it reaches your desired consistency.
13
Assemble the dish by plating the noodles, vegetables, steak, and shrimp. Drizzle generously with the yum yum sauce and serve immediately.

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Tips & Notes

Pro tips

Sear steak and shrimp over high heat on a dry cooking surface for proper caramelization; avoid moving them constantly.
Pre-cook udon noodles separately and warm them just before serving to prevent them from becoming mushy.
Season vegetables lightly during searing and taste before adding more salt, since yum yum sauce adds saltiness.
Pat shrimp and steak completely dry before cooking to maximize browning and reduce steaming.

Substitutions

zucchini and yellow squash → bell peppers or broccoli (adjust cooking time for thicker vegetables)
lean steak → sirloin or filet mignon (flavor intensity varies by cut)
large shrimp → scallops or chicken breast (adjust searing time)
pre-cooked udon noodles → rice, ramen, or soba noodles (follow package cooking instructions)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium heat, stirring gently until warmed through.

Equipment

flat griddle or large skillet · meat thermometer (optional but recommended)

Common Questions

Can I use frozen shrimp instead of fresh?

Yes. Thaw frozen shrimp completely and pat dry before searing to ensure proper browning and avoid excess moisture.

How do I know when the steak is cooked to the right doneness?

Use a meat thermometer: 130–135°F for medium-rare, 135–145°F for medium. Alternatively, press the meat; it should feel slightly firm but give slightly under pressure.

Can I prep the vegetables ahead of time?

Yes. Slice and store vegetables in an airtight container in the refrigerator for up to 2 days before cooking.

What's the best way to reheat leftovers?

Store in an airtight container for up to 3 days. Reheat on the stovetop over medium heat, stirring gently, or microwave for 1–2 minutes until warmed through.