Ramen is such a versatile, satisfying dish. All those noodles and toppings and freakin\u2019 delicious broth? Can\u2019t go wrong. I wanted to bring this standby to the next level, so say hello to surf and turf ramen! <\/p>\n It\u2019s my take on spicy ramen over the fire, inspired by my friend\u00a0Michael Duarte<\/a>. Michael does a great job of putting a new spin on comfort food, and after seeing his recent experiments, I definitely wanted to give this surf and turf ramen recipe a go.\u00a0<\/p>\n<\/div>\n This isn\u2019t the packaged ramen you remember from your college dorm. We\u2019ve loaded up these bowls of noodles with strip steak, shrimp, cured eggs and ALL the flavors. Invite your friends and family over for this surf and turf ramen dinner, because it\u2019s going to blow their minds. We all know surf and turf is a serious vibe, as you can tell from this roundup of my favorite surf and turf recipes<\/a>. This recipe lives up to the hype.<\/p>\n The eggs take a while to cure, so leave yourself enough time to make them beforehand. Also, for the noodles, make sure to get\u00a0Buldak Ramen<\/a>\u00a0in the carbonara flavor. This ramen pack gives us that creamy, smooth taste we want in the surf and turf ramen. Everything else in this recipe is really straightforward.\u00a0<\/p>\n Believe it or not, I\u2019ve made a few other noodle dishes over the fire! Check out Grilled Steak with Lobster Mac and Cheese<\/a>, Steak and Shrimp Alfredo<\/a> and Steak and Cheesy Pasta<\/a>.<\/p>\n Here\u2019s an idea for a side for your epic surf and turf ramen: a super simple, refreshing cucumber salad. Slice up 1 English cucumber into chunks, then toss it with a tablespoon or two of rice vinegar, a tablespoon or two of sesame oil, a few pinches of salt and some red pepper flakes. If I\u2019m feeling extra, sometimes I\u2019ll toss in a handful of peanuts. Stir it all together and enjoy!\u00a0<\/p>\n<\/div>\n Get stoked for life<\/p>\n Born from a deep passion for food and flavor. Whether you\u2019re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. <\/p>\n<\/div>\n<\/div>\n<\/div>\n We\u2019ll start with the part of this recipe that takes the longest: curing the ramen eggs. First, bring enough water to cover your eggs to a rolling boil. Then, add 5-6 fresh eggs to the water and cook for 6.5 minutes. When they\u2019re done, remove them from the boiling water and place the eggs in an ice water bath.\u00a0<\/p>\n While the eggs are cooling, mix together 1.5 cups low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon FYR BLK Hot Sauce<\/a>, 1 tablespoon rice vinegar and 2 ounces water in a bowl. Peel your eggs, place them in a mason jar, then pour the sauce over the top (add more water if needed). Cover and let sit for at least an hour, but ideally 4 hours to overnight.<\/p>\n Now it\u2019s time for the meats! First, slather your 1 New York strip steak and 1 pound peeled and deveined shrimp in oil, then generously season with 3 tablespoons of my Cowboy Butter Rub<\/a>.\u00a0<\/p>\n Next, preheat your grill to high heat for direct cooking (about 400 degrees Fahrenheit). Add your steak to the grill, then add a skillet with some oil and toss in your shrimp. Cook the steak for 3-4 minutes per side or until the meat\u2019s internal temperature reaches 120 degrees F. When it\u2019s done, pull off the grill and rest for 10 minutes.<\/p>\n Cook the shrimp for 2-3 minutes or until they\u2019re no longer translucent but opaque white. Right before the shrimp are done, add 1 tablespoon chili oil and 1 tablespoon honey. Toss it all together, then pull off the shrimp and let them cool.<\/p>\n To make the ramen base, place your 2 packages of ramen noodles in a boiling pot of water to cook for 4-5 minutes until tender. Pull out the noodles when they\u2019re done, but save 1\/2 cup of hot noodle water.<\/p>\n In a bowl, mix together the Buldak Ramen sauce and seasoning packets, 4 tablespoons mayonnaise, 2 egg yolks and 2 tablespoons minced garlic. Then, add your hot noodle water to the bowl with all those ingredients and stir everything until it\u2019s fully incorporated.\u00a0<\/p>\n Add the noodles to the sauce, then top with sliced steak, shrimp, chopped scallions, fried onions and ramen eggs. Serve and enjoy!\u00a0<\/p>\n Between the steak, shrimp and eggs, we\u2019ve got an absolutely full bowl of noodles with this ramen. So, you can go easy on the sides. Some steamed edamame, stir-fried bok choy or the sesame cucumber salad would round this meal nicely.<\/p>\n For the steak, shrimp and eggs, store any leftovers in separate airtight containers for up to three days. You can reheat these gently in the broth when you decide to make this surf and turf ramen again. For the leftover noodles, store them separately from the broth and the sauce. That\u2019s because the noodles will continue absorbing the water, so they can get mushy if they\u2019re stored together. You can reheat them gently in the broth as well!<\/p>\n \u200bOne of the things I love about ramen is that you can totally make it your own. So, if you\u2019re not feeling like New York strip and shrimp, go wild with other meats for your surf and turf! Steaks like thinly sliced ribeye<\/a> would also work well, or you could branch to sliced pork<\/a> or chicken<\/a>. I\u2019d recommend boneless chicken breasts or boneless chicken thighs, or make this rotisserie chicken <\/a>and shred it into the broth. For the shrimp substitute, you could try grilled lobster tails<\/a>! Or even crab meat if you\u2019d like.<\/p>\n<\/p><\/div>\n If you buy frozen shrimp for your surf and turf ramen, you may find that they\u2019re already peeled and deveined. If so, great! But if not, here\u2019s the best way I\u2019ve found to take care of those pesky cleaning steps. First, you\u2019ll need to remove the shell and use a paring knife to make a small slit along the back of the shrimp. Then, use the tip of the knife to get under the vein and gently pull it out. For the visual learners out there, Emeril Lagasse has a\u00a0great step-by-step video<\/a>\u00a0to show you how to do it. I can think of fewer people out there who have cooked more shrimp than him!<\/p>\n<\/p><\/div>\n Check out\u00a0the website<\/a>, which lets you shop online from the United States and also has links to\u00a0ordering on Amazon<\/a>.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n Get stoked for life<\/p>\n![\"Chopsticks](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Ramen-Cover-Image-scaled.jpg\"\/)
<\/figure>\nWhy You\u2019ll Love Surf and Turf Ramen<\/strong><\/h2>\n
![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Noodles-and-Broth.png\"\/)
<\/figure>\n\u200bSurf and Turf Ramen Ingredients<\/strong><\/h2>\n
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Sesame Cucumber Salad<\/strong><\/h2>\n
![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Shot-of-Grilled-Steak-scaled.jpg\"\/)
<\/figure>\n![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2017\/08\/FYR-banner-post-3.png\"\/)
<\/figure>\n<\/div>\nThis sauce is FYR!<\/h2>\n
How to Make Surf and Turf Ramen<\/strong><\/h2>\n
Making the Ramen Eggs<\/strong><\/h3>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Eggs-scaled.jpg\"\/)
<\/figure>\nGrilling the Surf and Turf<\/strong><\/h3>\n
![\"Grilling](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Grilling-Surf-and-Turf.png\"\/)
<\/figure>\nCooking the Ramen<\/strong><\/h3>\n
![\"Adding](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Adding-Noodles-to-Bowl.png\"\/)
<\/figure>\n![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Packet-Mixings-scaled.jpg\"\/)
<\/figure>\n![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Mixing-Ramen-Ingredients.png\"\/)
<\/figure>\nWhat to Serve with Surf and Turf Ramen<\/strong><\/h2>\n
![\"A](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/05\/Final-Photo-of-Surf-and-Turf-Ramen-scaled.jpg\"\/)
<\/figure>\nLeftovers and Reheating<\/strong><\/h2>\n
For More Surf and Turf<\/h2>\n<\/p>\n<\/header>\n<\/section>\n
\u200bFAQs<\/strong><\/h2>\n
![\"\"](\"https:\/\/overthefirecooking.com\/wp-content\/uploads\/2025\/04\/FYR-GRILL.png\"\/)
<\/figure>\n<\/div>\nMost Anticipated Grill of 2025<\/h2>\n