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These filet mignon and lobster noodles are seriously so good and packed with flavor. You get tender steak, buttery lobster tail meat, and noodles tossed in a slightly spicy, sweet, and savory sauce.
It’s rich without being too heavy, and every bite has a little bit of everything. If you love surf and turf, you’re going to love this one! If you love steak and lobster, check out these garlic butter steak tips and fried lobster tails!
Table of Contents
These noodles are kind of like drunken noodles, but without the Thai basil and a few of the traditional ingredients. The lobster is buttery and sweet, the steak is super tender, and that sauce clings to every noodle. It’s just a really good mix of sweet, spicy, salty, and buttery.
Not a fan of steak or lobster? Swap them for chicken and shrimp instead! You can also skip the meat and seafood altogether and load up the noodles with your favorite veggies.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Steak – I recommend filet mignon because it’s super tender and cooks quickly, but feel free to use your favorite cut of steak.
- Lobster – Lobster tail meat works best here. It’s sweet, buttery, and cooks in just a few minutes. Shrimp also works great for this recipe!
- Noodles – I couldn’t find wide rice noodles, so I used regular rice noodles instead, but I definitely recommend the wide ones if you can find them! They’re perfect for soaking up all that delicious sauce.
- Soy Sauce – Adds saltiness, savory flavor, and plenty of umami to the sauce.
- Fish Sauce – A little goes a long way and gives the noodles that extra savory, restaurant-style flavor.
- Thai red chili pepper – Adds a nice little kick. Use as much or as little as you like.
Top Tips
- Don’t overcook the steak or lobster. Both cook pretty quickly, so keep an eye on them so they stay nice and tender.
- Have everything prepped before you start cooking. This recipe comes together fast once everything hits the pan.
- Cook the noodles just until tender. Overcooked rice noodles can get really soft and break apart once you toss them with the sauce.
- Adjust the spice to your liking. Thai red chili peppers can be pretty spicy, so start with a little and add more if you want extra heat.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the noodles will soak up some of the sauce as they sit. Reheat gently on the stovetop or in the microwave with a small splash of water or soy sauce to loosen everything up.
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Steak and Lobster Noodles
Ingredients
- 1 eight-ounce filet mignon , or steak of your choice
- 3-4 lobster tails , chopped into bite-sized pieces
- 8 ounces rice noodles
- 1 red bell pepper , thinly sliced
- ½ onion, thinly sliced
- 2 scallions, roughly chopped
- 3 garlic cloves, finely minced
- 1 cup shiitake mushrooms , finely sliced
- 1-2 Thai red chili pepper , finely minced
- 2 tbsp butter
- oil, as needed
Sauce
- 6 tablespoons oyster sauce
- 6 tablespoons regular soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons sriracha
- 4 teaspoons sugar
- 2 tablespoons water
Instructions
- In a small bowl, combine the oyster sauce, soy sauce, fish sauce, sriracha, sugar, and water. Mix well and set aside.
- Cook the rice noodles according to the package instructions. Drain and set aside.
- Season the filet mignon generously with salt and pepper on all sides. Slice it against the grain into small bite-sized pieces.
- Heat a large skillet or wok over high heat with a little oil. Once hot, add the steak and cook for 1-2 minutes, or until browned and cooked to your liking. Remove it from the skillet and set aside.
- Add the butter and a little oil to the same skillet. Add the lobster meat and cook for 2-3 minutes, stirring occasionally, or until the lobster is opaque and cooked through. Remove it from the skillet and set aside with the steak.
- Add a little more oil to the skillet if needed, then add the bell pepper, onion, shiitake mushrooms, and Thai red chili pepper. Cook over medium-high heat for 2-3 minutes, or until the veggies begin to soften.
- Stir in the garlic and cook for about 20-30 seconds, or until fragrant.
- Add the cooked noodles and prepared sauce to the skillet. Toss everything together until the noodles are completely coated in the sauce.
- Add the cooked steak, lobster, and scallions back to the skillet. Toss gently and cook for another 30-60 seconds, just until everything is heated through. Check for seasoning and serve immediately.
Notes
- Don’t overcook the steak or lobster. Both cook pretty quickly, so keep an eye on them so they stay nice and tender.
- Have everything prepped before you start cooking. This recipe comes together fast once everything hits the pan.
- Cook the noodles just until tender. Overcooked rice noodles can get really soft and break apart once you toss them with the sauce.
- Adjust the spice to your liking. Thai red chili peppers can be pretty spicy, so start with a little and add more if you want extra heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
