30-Minute Surf and Turf Noodles: A Flavorful Weeknight Miracle

You know those nights when you want something fancy but don’t have the energy for complicated cooking? That’s exactly why I fell in love with making Surf and Turf Noodles – my go-to Asian-inspired dish that feels luxurious yet comes together in minutes. The first time I threw shrimp, steak, and noodles together with garlicky hoisin sauce, my family thought I’d spent hours in the kitchen! What makes this recipe special is how the caramelized steak pairs with juicy shrimp, all tangled up in savory noodles. It’s become our favorite weeknight lifesaver when we’re craving restaurant-quality flavors without the fuss.

Ingredients for Surf and Turf Noodles

Here’s your shopping list for the most flavorful weeknight meal – I promise every ingredient pulls its weight! Trust me, fresh garlic makes all the difference here (none of that pre-minced stuff). You’ll want to grab:

• 1/2 lb shrimp, peeled and deveined – medium size works best
• 1/2 lb sirloin steak, cut into juicy bite-sized cubes (ribeye works too if you’re feeling fancy)
• 6 oz egg noodles or yakisoba noodles – the springy texture is everything
• 4 garlic cloves, minced (yes, really – we’re going bold!)
• 2 tbsp soy sauce – I use low-sodium to control saltiness
• 2 tbsp oyster sauce – the secret umami booster
• 1 tbsp hoisin sauce – for that sweet-savory magic
• 1 tbsp sesame oil – just enough for nutty aroma
• 2 tbsp unsalted butter – because butter makes garlic sing
• Salt and pepper, to taste – steak deserves proper seasoning
• 1 tbsp olive oil – for getting that perfect sear
• Fresh chopped parsley or green onions – makes it pretty and fresh

Pro tip: Take the steak out 20 minutes before cooking – room temp meat sears like a dream. And don’t skip the sesame oil toss for the noodles; it keeps them from clumping while adding flavor!

How to Make Surf and Turf Noodles

Preparing the Noodles

First things first – let’s get those noodles ready! Bring a big pot of water to a rolling boil (salting it like the sea makes all the difference). Add your egg noodles or yakisoba and cook just until they’re al dente – usually about 1 minute less than the package says. Here’s my trick: drain them immediately and toss with that glorious sesame oil while they’re still hot. This stops them from sticking together and gives them this amazing nutty flavor base. Set them aside while we work on the good stuff.

Cooking the Steak and Shrimp

Now for the fun part – heat up that olive oil in your largest skillet until it’s shimmering hot. Season your steak cubes generously with salt and pepper (don’t be shy!), then sear them in a single layer. You want that beautiful brown crust – about 2 minutes per side for medium-rare. Scoop them out onto a plate, then toss in the shrimp to the same pan. The shrimp will soak up all those delicious steak juices! Cook just until they turn pink and get those little charred spots – about 2-3 minutes max. Overcooked shrimp are sad shrimp.

Making the Garlic Sauce

Here’s where the magic happens! In that same pan (don’t you dare wash it – all those browned bits are flavor gold), melt the butter over medium heat. Add your minced garlic and stir constantly for just 30 seconds until it’s fragrant – any longer and it’ll burn. Then pour in the soy sauce, oyster sauce, and hoisin, stirring to combine. Let it bubble for a minute to thicken slightly. Taste and adjust – need more salt? Add a splash more soy. Want it sweeter? A drizzle more hoisin. This sauce is your playground!

Combining Everything

Time for the grand finale! Toss your reserved noodles right into that garlicky sauce, using tongs to coat every strand. The noodles will drink up all that savory goodness. Then pile on your steak and shrimp, giving everything one gentle mix. Finish with a shower of fresh parsley or green onions – that pop of color makes it look restaurant-worthy. Serve immediately while it’s piping hot and watch everyone’s eyes light up!

Why You’ll Love These Surf and Turf Noodles

This dish has become my weeknight hero for so many reasons – let me count the ways you’ll adore it too:

• Faster than takeout – Seriously, from fridge to table in under 30 minutes! Perfect for those “what’s for dinner?!” panic moments.
• Flavor bomb in every bite – That garlicky, savory-sweet sauce clinging to noodles? Absolute magic with the juicy steak and shrimp.
• Protein-packed perfection – You get the best of both worlds with surf AND turf – no sad, carb-heavy noodle bowls here.
• One-pan wonder – Minimal cleanup means more time to actually enjoy your meal (and maybe even relax!).
• Endlessly adaptable – Swap proteins, adjust spice levels, or load up on veggies – it’s your kitchen, your rules!

The first time I made this, my husband actually thought I’d ordered in – that’s how restaurant-quality it tastes. Now it’s our go-to “fancy” meal that doesn’t require any fancy effort. Trust me, once you try these noodles, you’ll be hooked!

Tips for Perfect Surf and Turf Noodles

After making this dish countless times (and learning from my share of kitchen mishaps), I’ve gathered all my best tricks to help you nail these noodles every single time. These are the little things that take your Surf and Turf Noodles from good to “wow, can you make this again tomorrow?!”

Fresh garlic is non-negotiable – I know it’s tempting to use that jarred stuff, but trust me, freshly minced garlic makes all the difference in that sauce. The flavor is brighter, sharper, and just… better. My grandma always said cooking with pre-minced garlic is like using bottled lemon juice when you’ve got fresh lemons right there!

Keep that steak medium-rare – Overcooked steak turns tough and chewy, which ruins the whole luxurious feel of this dish. I pull mine at 135°F (57°C) for perfect pink centers. Remember – it’ll keep cooking a bit after you take it out of the pan, so err on the side of under rather than over.

Sauce too thick? Add a splash of the noodle cooking water to thin it out. Too thin? Let it bubble a bit longer. This sauce is super forgiving, so taste as you go and adjust to your liking. My family prefers it extra garlicky, so I often add an extra clove!

Don’t crowd the pan when cooking the steak and shrimp. If you dump everything in at once, you’ll steam the meat instead of getting that beautiful sear. I cook in batches if needed – patience pays off with better texture and flavor.

Underseasoned noodles? Toss them with a tiny bit of salt along with the sesame oil. Most of the flavor comes from the sauce, but this little step ensures every component tastes great on its own.

And my biggest rookie mistake to avoid? Adding the garlic to cold butter – always let the butter melt and get foamy first, then add garlic. This prevents burning and brings out garlic’s best flavor. I learned this the hard way after ruining a batch with bitter, burnt garlic – what a waste of good steak!

Ingredient Substitutions

One of the best things about these Surf and Turf Noodles is how easily you can swap ingredients based on what you’ve got! I’ve experimented with countless variations when the pantry was looking bare – here are my tried-and-true substitutions that keep the spirit of the dish alive:

No steak? No problem! Try using:

• Chicken thighs – cut into bite-sized pieces, they stay juicy and absorb flavors beautifully
• Pork tenderloin – quick-cooking and just as tender when sliced thin
• Even mushrooms – king oysters or portobellos give that meaty texture for vegetarians

Shrimp alternatives I love:

• Tofu – extra-firm, pressed and cubed, gets amazing texture when pan-fried
• Scallops – splurge-worthy and cooks just as fast
• Squid – slice the tubes into rings for a fun twist (just cook quickly!)

Noodle swaps that work great:

• Rice noodles – soak them first, then just warm through in the sauce
• Zucchini noodles – for low-carb days (add them raw at the end)
• Soba noodles – check labels for 100% buckwheat if gluten-free

And if you’re out of one sauce ingredient? Hoisin can stand in for oyster sauce in a pinch (just reduce any added salt). No sesame oil? A dab of peanut butter adds similar nuttiness. The beauty of this recipe is how forgiving it is – as long as you keep that garlic-butter-sauce foundation, you really can’t go wrong!

Pro tip: When substituting proteins, adjust cooking times accordingly. Chicken needs a minute or two longer than steak, while tofu needs that golden crust to shine. The first time I made this with chicken instead of steak, I worried it wouldn’t feel special – but my kids actually preferred it! That’s when I knew this recipe was truly versatile.

Serving Suggestions

Now that you’ve whipped up these incredible Surf and Turf Noodles, let’s talk about how to make it a complete meal! I love serving this dish with simple sides that complement without competing – here are my go-to pairings that always impress:

For veggies: A quick stir-fry of bok choy or broccoli keeps the Asian theme going. Just toss them in the pan after cooking the shrimp for an easy one-pan meal. If I’m feeling fancy, I’ll do a simple cucumber salad with rice vinegar and sesame seeds – the cool crunch is perfect against the rich noodles.

Want something more substantial? Steamed edamame sprinkled with sea salt makes a fun starter. Or try these noodles with a side of kimchi for that spicy fermented kick – the contrast with the sweet hoisin sauce is addictive!

Drink pairings that sing: An ice-cold lager cuts through the richness beautifully. My husband swears by a crisp Sauvignon Blanc with this dish – the acidity balances the garlicky sauce. For non-alcoholic options, sparkling water with lime or jasmine iced tea work wonders.

Presentation tip: I always serve this in wide, shallow bowls so you can see all those gorgeous ingredients. Top with extra green onions and maybe some sesame seeds for texture. The first time I served these noodles to friends, they couldn’t stop taking pictures before digging in – now that’s what I call a successful dinner party!

Storage and Reheating

Okay, confession time – leftovers rarely happen with these Surf and Turf Noodles in my house! But when they do (or when I’m smart enough to make a double batch), here’s how I keep them tasting just as amazing the next day. The key is protecting those textures – nobody wants soggy noodles or rubbery shrimp!

Storing leftovers: Let everything cool completely (but don’t leave it out more than 2 hours – food safety first!). Then transfer to an airtight container – I actually separate the noodles from the proteins if possible. They’ll keep in the fridge for up to 2 days, though the shrimp is best eaten within 24 hours.

Reheating like a pro: My favorite method is the skillet revival! Heat a drizzle of oil in a pan over medium, add the noodles first to crisp up slightly (about 2 minutes), then toss in the steak and shrimp just to warm through. If the sauce seems dry, add a splash of water or chicken broth to loosen it up. The microwave works in a pinch – cover with a damp paper towel and use 30-second bursts, stirring between each.

Important tip: Don’t freeze this dish – the noodles turn mushy and the shrimp gets weirdly tough. I learned this the hard way after trying to meal prep it once. Some recipes just weren’t meant for the freezer, and this is one of them!

If you’ve got leftover steak but ate all the noodles? Chop it up for an amazing salad topping the next day. Extra shrimp? Toss them into morning scrambled eggs – trust me, it’s a game changer. The garlic sauce even makes a killer sandwich spread if you’re feeling creative!

Surf and Turf Noodles FAQs

After making this dish for years (and fielding countless texts from friends trying the recipe), I’ve answered every question under the sun about these Surf and Turf Noodles. Here are the big ones that always come up – consider this your cheat sheet for noodle success!

Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or run under cool water for 5 minutes. Pat them super dry with paper towels before cooking – that crisp sear makes all the difference. I always keep a bag of frozen shrimp in my freezer for last-minute noodle cravings.

How spicy is this dish? Not at all, unless you want it to be! The hoisin garlic sauce is more sweet-savory than spicy. If you like heat, add a teaspoon of sriracha or red pepper flakes when making the sauce. My brother adds chopped Thai chilies – but fair warning, he likes his food at “volcano” level!

Can I prep components ahead? Smart thinking! You can:
– Cook noodles 1 day ahead (toss with extra sesame oil)
– Make the sauce (it keeps beautifully for 3 days)
– Even slice the steak (store raw in a sealed container)
Just don’t cook the proteins until serving time – that fresh sear is everything.

What if my store doesn’t have hoisin? No sweat! Mix 1 tbsp soy sauce, 1 tsp honey, 1/2 tsp rice vinegar, and a dash of five-spice powder. It’s not identical but gets you close. I did this once during lockdown when the Asian aisle was empty – my husband didn’t even notice the swap!

Why do my noodles keep sticking together? Three tricks that saved me:
1. Rinse cooked noodles with cold water to stop cooking

2. Toss immediately with sesame oil (don’t skip this!)
3. If prepping ahead, store them with a damp paper towel on top

Last pro tip: If you’re doubling the recipe, use two pans – overcrowding leads to steamed instead of seared goodness. I learned this the hard way at a dinner party… let’s just say my second batch was much better received!

Nutritional Information

Let’s talk numbers – because even when food tastes this good, it’s nice to know what you’re putting in your body! Here’s the nutritional breakdown for one generous serving of these Surf and Turf Noodles (and yes, I’ve done the math so you don’t have to):

• Calories: Around 720 per bowl – satisfying without being overly heavy
• Protein: 45g (thanks to that powerhouse combo of steak and shrimp!)
• Fat: 32g (12g saturated) – mostly from the good stuff like olive oil and butter
• Carbs: 65g – with 3g fiber from those delicious noodles
• Sodium: 1200mg (use low-sodium soy sauce if you’re watching this)

A quick heads up – these numbers can vary based on your exact ingredients. Using chicken instead of steak? You’ll save about 50 calories per serving. Skipping the butter in the sauce? That’ll trim some fat. I’ve had readers make this with zucchini noodles and report totals under 400 calories!

What I love about this dish is how balanced it is – you’re getting serious protein to keep you full, just enough carbs for energy, and fats that actually add flavor rather than just empty calories. It’s the kind of meal that powers me through evening errands or a post-dinner walk with the dog.

Remember – nutrition info is a guide, not gospel. My philosophy? Enjoy your food mindfully, savor every garlicky bite, and trust that good ingredients prepared with love will always nourish you well!

Print