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Chinese Surf & Turf Crunchy Noodles

Recipe by Style My Plate

  • 1 tbsp oyster sauce
  • 2 tbsp Chinese cooking wine (shaoxing wine)
  • 1.5 tbsp light soy sauce
  • 1/4 tsp sesame oil
  • 1 tsp sugar
  • Pinch of white pepper
  • 185ml chicken stock
  • 3 tablespoons cornflour
  • 350g fresh chow mein noodles
  • 60ml vegetable oil, plus extra if needed
  • 300g porterhouse steak, sliced
  • 12 green prawn cutlets
  • 8 WA scallops
  • 6 Chinese mushrooms
  • 30ml vegetable oil
  • 4 garlic cloves, finely chopped
  • 1 teaspoon Ginger, grated
  • 1/2 White onion, sliced
  • 1 carrot thinly sliced
  • 1 bunches Gai lan (chinese broccoli) stems and leaves separated with stems cut vertically into sticks
  • Fresh baby corn
  • 1/2 cup water
  • Fresh chilli
  • Spring onion
  1. Remove steak from the fridge 1 hour before cooking, then slice.
  2. Mix all of the sauce ingredients together in a jug, excluding the chicken stock and cornflour. Remove one tablespoon of sauce and pour over the steak, coating. Set aside to marinate.
  3. Coat scallops and prawns in 30ml of vegetable oil and white pepper. Cover and put back in the fridge until ready to use.
  4. Mix the cornflour into the sauce well, ensuring there are no lumps.
  5. Preheat your air fryer to 150°C. Boil a large pot of water and add the noodles to it. Cook for 1-2 minutes. Drain, and then pour the vegetable oil on top, tossing with chopsticks to coat them well. Add to the preheated air fryer and cook for 15 minutes, adding an extra 2 minute frying time if needed. Keep warm in the air fryer until ready to serve. (If you don’t have an air fryer, you can fry the noodles in a wok or pan, until crispy).
  6. Add vegetable oil to the wok or large deep pan. Add the steak, and toss for 1-2 minutes until the outside is brown. Remove from the pan and then add the sliced onions. Stir for 1 minute, until fragrant, then add broccoli stems, mushrooms, baby corn and carrot. Once they begin to soften, add the garlic, ginger and broccoli leaves. Once the leaves have wilted, add the scallops and prawns, carefully tossing for 1 minute. Add the beef back to the pan.
  7. Now add the chicken stock, water and sauce. continually stir for 1-2 minutes, until sauce thickens in a syrup consistency.
  8. Arrange noodles on a large serving plate in a wreath formation, and then spoon the stir fry on to the middle of the noodles – leaving the edges crispy. Serve immediately with sliced chilli and spring onions.

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