When I think about the perfect weeknight meal, this Surf & Turf Noodle Stir-Fry immediately comes to mind. I’m talking tender flank steak and juicy shrimp, all tossed with silky lo mein noodles in a sauce that’ll make you want to lick the plate. It’s my go-to when I can’t decide between seafood or steak, because why choose? The best part? It comes together in under 30 minutes, which means you can have restaurant-quality food without the wait. Want to know my secret for perfectly cooked shrimp every time?
Why You’ll Love this Surf & Turf Noodle Stir-Fry
When you’re craving something that combines the best of land and sea, this Surf & Turf Noodle Stir-Fry hits all the right notes. I’m talking tender steak, succulent shrimp, and slurp-worthy noodles all in one incredible dish.
What’s not to love about a meal that goes from wok to table in under 30 minutes? The umami-rich sauce clings perfectly to each ingredient, while the contrasting textures—crisp vegetables, chewy noodles, meaty steak, and plump shrimp—create a symphony in your mouth.
Plus, it’s customizable. Need more heat? Toss in those pepper flakes!
What Ingredients are in Surf & Turf Noodle Stir-Fry?
This stir-fry combines the best of both worlds with protein from land and sea, plus a colorful mix of veggies and noodles all tossed in a savory sauce.
- 8 ounces flank steak, sliced thin
- 8 ounces shrimp, peeled
- 8 ounces lo mein noodles
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 cups mixed vegetables
- Green onions and sesame seeds for garnish
- Red pepper flakes (optional, for heat)
When shopping for ingredients, look for the freshest shrimp you can find and a nice piece of flank steak that’s well-marbled for the best flavor, and don’t forget you can always swap in your favorite veggies based on what’s in season or already in your fridge.
How to Make this Surf & Turf Noodle Stir-Fry
Step 1: Cook the Noodles
Cook 8 ounces of lo mein noodles according to the package instructions.
Remember to slightly undercook them since they’ll continue cooking when you toss them with the other ingredients later.
Step 2: Prepare and Cook the Steak
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
Add your thinly sliced 8 ounces of flank steak and stir-fry until just browned, about 2 minutes.
The trick is to keep it moving constantly so it cooks evenly.
Step 3: Add the Shrimp
Add 8 ounces of peeled shrimp to the wok with the steak and continue stir-frying until the shrimp turn pink, about 2 minutes more.
Nothing’s worse than overcooked shrimp, so keep a close eye on them.
Step 4: Incorporate Aromatics and Vegetables
Add 2 minced garlic cloves, 1 tablespoon of grated ginger, and 2 cups of mixed vegetables to the wok.
Stir-fry everything together until the vegetables are crisp-tender, maintaining that perfect balance between cooked and crunchy.
Step 5: Combine Everything Together
Add the cooked lo mein noodles to the wok along with 3 tablespoons of soy sauce.
Using a high-quality premium cookware set will ensure even heat distribution and prevent your stir-fry ingredients from sticking.
Toss everything together until well combined and heated through, making sure the noodles get evenly coated with all those delicious flavors.
Step 6: Garnish and Serve
Transfer your stir-fry to a serving dish and garnish with green onions and sesame seeds.
For those who like a bit of heat, sprinkle some red pepper flakes on top or serve them on the side for guests to add as they please.
What to Serve with Surf & Turf Noodle Stir-Fry
This hearty stir-fry works perfectly for dinner, but honestly, I’d happily devour leftovers for lunch too.
Round out your meal with a simple cucumber salad dressed with rice vinegar and sesame oil for a cool, crisp contrast. A small bowl of miso soup makes a lovely starter that won’t overshadow the main event.
For beverages, try jasmine tea (hot or iced) or a light lager beer that won’t compete with all those savory flavors. If you want an extra sauce on the side, a small dish of chili oil lets spice-lovers adjust the heat to their liking.
And don’t forget some quick-pickled vegetables for that tangy bite that cuts through the richness of the steak and shrimp.
Surf & Turf Noodle Stir-Fry Substitutions and Variations
This recipe is incredibly flexible—isn’t that the beauty of stir-fry?
Mix it up with these easy swaps:
- Protein options: Chicken thighs or thinly sliced pork work beautifully instead of steak. Not a seafood fan? Double the meat or add tofu for protein.
- Noodle alternatives: Rice noodles make this dish gluten-free, or try soba for a nuttier flavor. Zucchini noodles create a lower-carb version.
- Sauce customizations: No soy sauce? Try coconut aminos or tamari (gluten-free). Add a tablespoon of oyster sauce or hoisin for depth.
- Veggie swaps: Any vegetable works here—bell peppers, snow peas, broccoli, or whatever’s lurking in your crisper drawer.
- Flavor boosters: Add a splash of fish sauce, a drizzle of sesame oil at the finish, or stir in some Thai basil leaves for a fragrant twist.
- Spice it up: Sriracha, sambal oelek, or a dash of Chinese five-spice powder can transform the flavor profile completely.
Leftovers and Storage for this Surf & Turf Noodle Stir-Fry
This stir-fry keeps remarkably well, though the noodles do tend to absorb the sauce over time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Unlike some dishes, this one actually develops more flavor overnight as the ingredients mingle—though the texture isn’t quite as perfect as when freshly made.
When reheating, add a splash of water or chicken broth to prevent dryness, then warm gently in a skillet over medium heat for 3-4 minutes, stirring occasionally. Microwaving works in a pinch (1-2 minutes with a damp paper towel on top), but you’ll sacrifice some of that wonderful texture.
I don’t recommend freezing this dish—thawed shrimp and soggy noodles are nobody’s friend. Trust me on this one.
Final Thoughts
This Surf & Turf Noodle Stir-Fry brings restaurant-quality dining to your kitchen table with minimal fuss.
The combination of tender steak and succulent shrimp creates that special indulgence we all crave, while the quick cooking method preserves the fresh flavors and textures of each ingredient.
It’s my go-to recipe for those hectic weeknights when time is short but I still want something impressive—ready in under 30 minutes but tasting like I spent hours in the kitchen.
The beauty of stir-frying lies in its simplicity: hot wok, fresh ingredients, quick movements, and suddenly dinner is served.
Some meals feed the body; this one feeds the soul too.
