Take the ribeye steaks out of the fridge and let them come to room temperature for about 30 minutes. Season both sides generously with salt and pepper.

Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Once hot, add the ribeye steaks and cook for 4-5 minutes on each side for medium-rare, or longer if desired. Remove from skillet and let rest for 5 minutes before slicing.

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the shrimp and cook for about 2-3 minutes until they turn pink. Pour in the teriyaki sauce and toss to coat. Cook for an additional minute until the sauce thickens slightly. Remove shrimp and set aside.

In the same skillet, add the mixed vegetables and stir-fry for about 3-4 minutes until they are tender-crisp. Add the hibachi noodles and soy sauce to the skillet, tossing everything together to combine and heat through for about 2 minutes.

Plate the hibachi noodles and top with the teriyaki shrimp. Slice the ribeye steak and arrange it alongside the noodles. Garnish with sliced green onions and sesame seeds.