Surf & Turf Stir-Fried Noodles

Okay, picture this: sizzling noodles tossed with tender steak bites and succulent shrimp, all caramelized with a salty-sweet sauce that makes your kitchen smell like a five-star restaurant. I’ve got to say, this Surf & Turf Stir-Fried Noodles recipe is one of my absolute go-tos when I want something quick but still feels treat-yourself fancy. Plus, it’s the kind of meal that hits every texture and flavor note—chewy noodles, juicy steak, and those pop-of-the-sea shrimp that keep you coming back for more. I can’t wait for you to try it; once you do, you’ll understand why it’s a crowd-pleaser in my house!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

8 ounces dry egg noodles or lo mein noodles
8 ounces flank steak, thinly sliced against the grain
8 ounces medium shrimp, peeled and deveined
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 red bell pepper, thinly sliced
3 green onions, chopped (white and green parts separated)
1 cup snap peas, trimmed

For the Sauce / Garnish:

3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes (optional)
Sesame seeds, for garnish

How I Make It

Step 1:

Start by boiling the noodles according to package instructions until just tender but still a bit firm (al dente). Drain and toss with a little sesame oil to keep them from sticking together later. Set aside while you prepare the proteins and veggies.

Step 2:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced steak, spreading it out so it sears instead of stewing. Sear it for 2-3 minutes until browned but still pink inside. Transfer the steak to a plate.

Step 3:

In the same skillet, add the remaining tablespoon of oil. Toss in the shrimp and stir-fry for about 2 minutes, until they turn pink and curl up. Remove and set aside with the steak.

Step 4:

Add the garlic, white parts of the green onions, red bell pepper, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the veggies are crisp-tender and fragrant.

Step 5:

Return the steak and shrimp to the skillet. Pour in the soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil. Toss everything together to coat evenly and heat through—about 2 minutes. If you want a little kick, sprinkle in crushed red pepper flakes.

Step 6:

Add the noodles, then gently toss everything one last time to combine. Garnish with the green parts of the onions and a sprinkle of toasted sesame seeds before serving. Serve immediately and enjoy those rich, savory aromas!

Variations & Tips

Swap the flank steak for thinly sliced chicken breast or pork for a different protein twist.
If shrimp aren’t your thing, try scallops or even firm white fish chunks.
Add a splash of rice vinegar or lime juice at the end for a fresh, tangy brightness.
Use gluten-free tamari instead of soy sauce to make this recipe gluten-friendly.
For an extra crunch, toss in chopped roasted peanuts or cashews just before serving.
Don’t overcrowd the pan when searing meat; cook in batches if needed to get a nice golden crust.

How I Like to Serve It

This stir-fry sings on its own, but I love pairing it with simple steamed broccoli or bok choy dressed with garlic oil for extra greens. It’s also a fantastic “date night” dinner because it feels special but comes together fast. And if you’re making this on a chilly evening, a cup of hot jasmine tea makes the perfect accompaniment to balance all those bold flavors.

Notes

Store leftovers in an airtight container for up to 2 days; reheat gently in a skillet to keep the shrimp tender.
If you can’t find fresh snap peas, substitute with snow peas or thinly sliced green beans.

Closing: This Surf & Turf Stir-Fried Noodles dish always feels like a mini celebration in my kitchen—easy to make, packed with flavor, and impossible not to love!