Asian Surf‑n‑Turf Noodles
If you’re looking for a dish that’s hearty, flavourful, and truly satisfying, these Savoury Asian Surf‑n‑Turf Noodles are the answer. Bringing together juicy shrimp, tender beef, and a medley of fresh vegetables, this recipe balances sea and land in one delicious stir‑fry. Tossed in a rich soy‑based sauce with the umami depth of oyster sauce, fish sauce, and sesame oil, every bite offers layers of sweet, salty, and savoury notes.
At the centre of this dish are Miki noodles – fresh, thick egg noodles that are very popular in the Philippines. Slightly yellow from the eggs, these noodles are known for their chewy, springy texture. Traditionally used in stir‑fries like pancit miki guisado or in brothy dishes like Ilocos Miki soup, Miki noodles are incredibly versatile. Their natural ability to soak up bold flavours while staying firm makes them the perfect base for this Surf‑n‑Turf recipe – no boiling required, just toss them straight into the pan.
What makes this recipe shine is how beautifully it comes together: the richness of the beef, the briny sweetness of the shrimp, the crispness of the vegetables, and the fragrance of garlic and green onion. Finished with fresh chives for brightness, this colourful stir‑fry is as appetizing to look at as it is to eat. Whether for a family meal or a dish to impress guests, these Savoury Asian Surf‑n‑Turf Noodles with Miki are sure to hit the spot.
Q&As on Asian Surf‑n‑Turf Noodles
1. What are Miki noodles, and can I replace them with other noodles?
Miki noodles are fresh, thick Filipino egg noodles with a slightly yellow colour and a chewy, springy texture. They’re commonly used in dishes like pancit miki guisado and Ilocos miki soup, and they work beautifully in stir‑fries because they absorb sauces well while staying firm. You can find Miki noodles in almost any Asian supermarket, usually in the refrigerated section.
If you can’t find them, you can substitute with other fresh egg noodles such as Shanghai noodles or even Japanese ramen or udon depending on your preference. Just keep in mind that the texture may differ slightly, but the dish will still be delicious.
2. What is dark soy sauce, and how is it different from regular soy sauce?
Dark soy sauce is a type of soy sauce that is thicker, darker in colour, and slightly sweeter than regular (light) soy sauce. It gets its deep, rich hue from a longer fermentation process and often includes caramel colouring. While it adds a beautiful sheen and a subtle sweetness to dishes, it’s not as salty as regular soy sauce.
Regular soy sauce, often called “light soy sauce” in Asian cooking, is thinner, lighter in colour, and primarily used for its salty, umami flavour. In this recipe, dark soy sauce is used to give the noodles their appealing dark colour and a touch of sweetness, while regular soy sauce would primarily contribute saltiness. Using both in different recipes helps achieve a balanced flavour and appearance.
3. What cuts of beef should I use for this recipe?
For this Asian Surf-n-Turf Noodles recipe, you’ll want a cut of beef that cooks relatively quickly and remains tender when stir-fried. I personally recommend sirloin as it’s a great balance of tenderness and flavour, and it’s what I used in this recipe.
Other excellent choices include:
- Flank steak: A lean cut that’s very flavourful and tender when sliced against the grain.
- Skirt steak: Similar to flank, it’s best sliced thinly against the grain for tenderness.
- Tenderloin: While a more premium option, it will be incredibly tender and melt-in-your-mouth.
The key is to slice the beef into uniform, bite-sized cubes or thin strips so it cooks evenly and quickly in the hot wok or skillet.
4. Can I make this recipe without shrimp or beef?
Absolutely! This recipe is very flexible. If you’d like to skip the shrimp, you can simply increase the amount of beef or swap in chicken, pork, or even tofu for a lighter option. If you prefer to go without beef, double the shrimp or add other seafood like squid or scallops. The sauce and vegetables work beautifully with a variety of proteins, so feel free to customize it to your taste.
5. How do I prevent the noodles from clumping together when stir-frying?
To keep the noodles from clumping, make sure your wok or skillet is hot before adding them in. Toss the noodles gently with the vegetables and sauce right away so they’re evenly coated, which helps keep them separated. If the noodles are sticking, you can drizzle in a little more oil or splash of chicken stock to loosen them. Using fresh pre-cooked Miki noodles makes this even easier, since they don’t need boiling and hold up well to stir-frying.
Recipe for Asian Surf-n-Turf Noodles
Equipment
- 1 large non-stick skillet or wok
Ingredients
- 425 grams pre-cooked MIKI noodles
- 350 grams beef (cubed)
- 250 grams shrimp (peeled, deveined)
- 75 grams chives
- ½ medium carrot
- ½ medium yellow onion
- 2 green onions
- 1 tablespoon freshly minced garlic
- Beef and shrimp seasoning: Salt, MSG (or chicken bouillon powder), garlic powder, ground black pepper
Sauce:
- ¼ cup dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon mushroom powder
- 1 teaspoon sugar (or to taste)
- 2 tablespoons chicken stock
Instructions
- Prepare the Ingredients:Slice onion, julienne carrot, chop green onions, and cut chives into 1¾‑inch pieces.Season beef cubes with ½ teaspoon of salt, ½ teaspoon of garlic powder, and ½ teaspoon of ground black pepper. Mix well.Season shrimp with ½ teaspoon of MSG, ½ teaspoon of garlic powder, and ½ teaspoon of salt. Mix well.In a small bowl, combine all sauce ingredients. Mix and adjust to taste.
- Cook:Heat oil in a large skillet or wok over high heat. Cook beef cubes until browned. Remove and set aside.In the same skillet, cook shrimp until just pink. Remove and set aside.Add more oil if needed. Sauté garlic and the white parts of green onions until fragrant.Add julienned carrot and sliced onion. Stir until softened.Add noodles, then pour in ⅓ of the sauce. Stir to coat evenly.Add beef and shrimp back into the pan. Pour in the remaining sauce and stir to combine.Lower heat, add chives, stir briefly, then turn off heat. Sprinkle with chopped green onion.
- Serve:Transfer to a serving plate and enjoy your Asian Surf-n-Turf Noodles!