food

Simple stay-home recipe: KOKA Surf ‘N’ Turf Noodles

Last Updated: June 7, 2021

Written by Felicia Koh

The one thing I’ve learnt from binge-watching reality cooking shows like MasterChef Singapore Season 2 is that even the simplest ingredients in our kitchen can be elevated into a restaurant-standard dish. In an attempt to recreate our very own MasterChef-worthy dish as part of our simple stay-home recipes, we have taken our favourite pantry staple—KOKA instant noodles—and transformed it into a delicious plate that combines the best of seafood and meat. Introducing the KOKA Surf ‘N’ Turf Noodles

Probably the only steak and prawn recipe you will need for an affordable yet satisfying meal, the KOKA Surf ‘N’ Turf Noodles might sound like a handful but is, in fact, a fuss-free dish that can be easily recreated at home in the nick of time. 

ADVERTISING
A plate of KOKA Surf 'N' Turf Noodles

Forming the ‘surf’ element is the KOKA Purple Wheat Aglio Olio Noodles with Chilli Prawns, a heavenly combination that adds a touch of spice and fierceness to the entire plate. Don’t fancy the heat? Worry not, as the pairing of KOKA Signature Black Pepper Fried Noodles with Garlic Butter Beef Cubes will surely tone down the Scoville level with its rich, decadent flavours. 

While I have tried recreating this dish with several other brands of instant noodles, I particularly fancy using KOKA in this recipe as their noodles are baked and not fried. Furthermore, there is no added MSG in their seasoning, resulting in a healthier alternative that is all indulgence without any of the guilt.

Now enough talking and let’s move onto the recipe, shall we?

Ingredients

Ingredients for KOKA Surf 'N' Turf Noodles

Surf: KOKA Purple Wheat Aglio Olio Noodles with Chilli Prawns

  • 1 packet of KOKA Purple Wheat Aglio Olio Noodles
  • 7 – 8 pieces of grey prawns (cleaned and shelled)
  • 6 – 7 cloves of garlic 
  • 5 – 6 chilli padi 
  • Olive oil
  • Salt
  • Pepper

Turf: KOKA Signature Black Pepper Fried Noodles with Garlic Beef Cubes

  • 1 packet of KOKA Signature Black Pepper Fried Noodles
  • 200 – 250g beef cubes
  • 40 – 50g butter
  • 6 – 7 cloves of garlic
  • Parsely
  • Salt
  • Pepper 

Tools

  • Pot 
  • Frying pan
  • Strainer
  • Knife and chopping board 
  • Tongs 

Recipe Preparation 

Preparation time: 20 minutes; Cooking time: 20 minutes
Feeds two

Surf

  • Blanch the KOKA Purple Wheat Aglio Olio Noodles in boiling water for approximately 2 minutes. Drain the noodles and rinse them under cold water.
  • Season the noodles with the aglio olio seasoning and oil sachet. Mix well and set aside. 
  • Wash prawns and pat dry before seasoning generously with salt and pepper.
  • Cut garlic and chilli padi into thin slices.
  • In a heated pan of olive oil, add sliced garlic.
  • Add chilli padi in bubbling garlic oil.
  • When the garlic is golden brown, add prawns. 
  • Once the prawns turn bright orange on both sides, turn off heat and set aside. 

Turf

  • Blanch the  KOKA Signature Black Pepper Fried Noodles in boiling water for approximately 2 minutes. Drain the noodles and rinse them under cold water.
  • Season the noodles with the black pepper seasoning and oil sachet. Mix well and set aside. 
  • Season beef cubes with salt and pepper. 
  • Cut garlic into thin slices.
  • In a heated skillet, melt butter and add garlic to prepare garlic butter. 
  • When garlic is golden brown, add beef cubes and cook to medium.
  • Sprinkle with parsley and set aside.

Plating 

  • Spiral the respective KOKA instant noodles using a pair of thongs into the shape of a cocoon. 
  • Place the noodles side by side as the base of the dish.
  • Place beef cubes and chilli prawn on the noodles. Line them along the top of the noodles before drizzling the excess sauce on the ingredient.

Recipe in pictures

Surf

 KOKA Purple Wheat Aglio Olio Noodles

Step 1: Blanch the KOKA Purple Wheat Aglio Olio Noodles in boiling water for approximately 2 minutes. Drain the noodles and rinse them under cold water.

Seasoning of KOKA Purple Wheat Aglio Olio Noodles

Step 2: Season the noodles with seasoning and oil sachet. Mix well and set aside. 

Step 3: Wash prawns and pat dry before seasoning generously with salt and pepper.

Cutting chilli padi

Step 4: Cut garlic and chilli padi into thin slices.

Sliced garlic and a pan of hot oil

Step 5: In a heated pan of olive oil, add sliced garlic.

Sliced garlic and chilli padi in a pan of hot oil

Step 6: Add chilli padi in bubbling garlic oil.

Prawns cooking in a pan of sliced garlic and chilli padi oil

Step 7: When the garlic is golden brown, add prawns. 

Koka Surf N Turf 10

Step 8: Once the prawns turn bright orange on both sides, turn off heat and set aside. 

Turf

A packet of KOKA Signature Black Pepper Fried Noodles

Step 1: Blanch the KOKA Signature Black Pepper Fried Noodles in boiling water for approximately 2 minutes. Drain the noodles and rinse them under cold water.

Seasoning of KOKA Signature Black Pepper Fried Noodles

Step 2: Season the noodles with seasoning and oil sachet. Mix well and set aside. 

Step 3: Season beef cubes with salt and pepper. 

Slicing garlic

Step 4: Cut garlic into thin slices.

Sliced garlic and a pan of heated butter

Step 5: In a heated skillet, melt butter and add garlic to prepare garlic butter. 

Beef cubes and a pan of garlic butter

Step 6: When garlic is golden brown, add beef cubes and cook to medium.

Beef cubes with a sprinkle of black pepper

Step 7: Sprinkle with parsley and set aside.

Plating 

Step 1: Spiral the respective KOKA instant noodles using a pair of tongs into the shape of a cocoon. 

Step 2: Place the noodles side by side as the base of the dish.

Step 3: Place beef cubes and chilli prawn on the noodles. Line them along the top of the noodles before drizzling the excess sauce on the ingredient. 

Completed plating of KOKA Surf 'N' Turf Noodles

There you have it, a duo-flavoured noodle recipe that contains the best of the land and the sea—a lavish dish that is bound to satisfy both meat and seafood lovers. 

Using KOKA Aglio Olio and Black Pepper noodles and their seasoning gives both elements of the dish a punch of flavour without the need for extra salt or soy sauce other than flavouring the proteins. Furthermore, the light and springy noodles complemented faultlessly with the indulgent chilli prawns and succulent beef cubes—a win-win situation in terms of taste and texture. 

Want to give the recipe a go but not a fan of prawns or beef? Worry not! The best part of this KOKA Surf ‘N’ Turf Noodles is that it is so versatile, you can change the protein to whatever you fancy. 

KOKA Surf 'N' Turf Noodles

Instead of prawns, feel free to substitute the seafood with clams or mussels. Have some leftover chicken lying in the fridge? Then utilise them instead of beef alongside some spices to create a Cajun-style chicken that also goes well with the KOKA Signature Black Pepper Fried Noodles.

Let loose and allow your culinary creativity to run free with this one! 

Expected damage: S$15 – S$20 per serving 

*This post is brought to you in partnership with KOKA Noodles.

Seth Reveals His Favourite Childhood Breakfast Spots

[fbcomments]

Subscribe to our free mailing list

Get $10 off over hundreds of dining vouchers from ChopeDeals when you subscribe to our free email list!