I mean WoW! The first time I sat down to eat this, I could not get over how good it was, and only a couple days later I was craving it again. Made with thinly sliced pork meat rolls & shrimp cooked over high heat with oil & chili garlic sauce. Finally, the seafood mushrooms are seared with soy sauce and oyster sauce. Then soft boiled eggs in salted water are prepared and set aside. After the eggs are done, Shaoxing wine & soy sauce are added to boil the bok choy & bean sprouts. Finally, the ramen is cooked. All of these ingredients are brought together to create a spectacular Chili Garlic Surf & Turf Ramen bowl. Topped off with plenty of green onions & Gochugaru chili flakes. I was really impressed with this one.
Ingredients for Chili Garlic Surf & Turf Ramen
Kang Shi Fu Beef Ramen, Hot Pot Meat Rolls (pork, beef, or lamb), Shrimp, Neutral Oil, Chili Garlic Sauce (Sambal Oelek, Sriracha, Water, Sugar, Neutral Oil, Lime Juice, Garlic, Ginger), Water, Sea Salt, Eggs, Shaoxing wine, Soy Sauce, Shanghai Bok Choy, Bean Sprouts, Seafood Mushrooms, and Oyster Sauce.
Garnish with Korean gochugaru chili flakes & green onions.
Chili Garlic Sauce
This is a Sriracha chili sauce that is used in this recipe. You can also use popular chili garlic sauces sold at your local Asian market. For the homemade Sriracha chili sauce, make this up very first because both the meat rolls and shrimp are marinated in this sauce.
Sriracha Chili Sauce Ingredients
- 2 Tbl Sambal Oelek Chili Sauce, Sriracha, and water, each
- 1/2 Tbl Oil, Sugar & Lime Juice, each
- 5 cloves of Garlic finely chopped
- 1/2 inch Ginger, finely chopped
Hot Pot Meat Rolls
Hot pot meat rolls are used for the turf component. These can be picked up at your local Asian market, such as T&T. Pick up either pork, beef, or lamb meat rolls.
Optionally make them at home as in this how to make hot pot rolls, where pork loin, shoulder, or butt is thinly sliced with a meat slicer. This option is much cheaper than purchasing them at your local Asian store. Especially if you can get the meat on sale and you slice them really thin.
Use about 5 slices or more per ramen bowl. If this is the only source of protein, then you will want more. This recipe is also served with shrimp, so 5 slices is decent.
Chili Garlic Pork
With your meat rolls completely thawed out. Add some chili garlic sauce to marinate the meat and add flavor. These will get briefly fried in the wok with oil until no longer pink. Just 30 seconds to a minute over max or medium high heat.
Shrimp
The shrimp makes up the surf component in this recipe. Pick up medium-sized shrimp such as 26-30 count or larger. Thaw the frozen shrimp in a bowl of cold water and remove the shells. Don’t throw away the shells. These can be saved in a Ziploc bag until you have enough to make a shrimp stock.
Use 5 shrimp per ramen bowl. If this was the only source of protein, then you could use more. Since this is being served with hot pot meat rolls, 5 is decent.
Chili Garlic Shrimp
Just the same as your chili garlic meat rolls, thawed and shelled shrimp are placed into a bowl with the desired amount of chili garlic sauce. These too are briefly fried in the wok with some oil over medium high to max heat. About 3 minutes or until cooked through.
Seafood Mushrooms
Separate the seafood mushrooms and wash really well. These will get seared over medium high to max heat before adding in oyster sauce & soy sauce. Not only do these add flavor to the seafood mushrooms, but they also create such a beautiful color for them. You only need one package for 3-4 servings.
Eggs
For this ramen bowl we are going with soft boiled eggs. But you could do fried eggs too.
To make soft boiled eggs, bring a pot filled with 8 cups of water and 1 Tbl of sea salt to a hard boil. Carefully lower the eggs straight from the fridge into the pot and boil for 7 minutes. After 7 minutes, immediately scoop them out and transfer to a bowl filled with very cold water. They can stay here until needed at the very end when assembling the ramen bowl. Leave the water in the pot because this will be used to boil the bok choy and blanch the bean sprouts with two more ingredients added to the boiling water to add some flavor.
Bok Choy
After boiling the eggs, add 1 Tbl of Shaoxing wine and soy sauce each to the boiling water as we do for Boiled Bok Choy. Then add the rinsed bok choy to boil for about 3 minutes or until the desired crispness or softness. Scoop out the bok choy, leaving the water behind for the bean sprouts. Set the bok choy aside until needed to top the ramen bowl. Use three whole Shanghai bok choy per serving.
Bean Sprouts
Toss the rinsed bean sprouts into the pot of boiling water with the shaoxing wine and soy sauce for about 30 seconds. Then strain the entire pot out and set aside the bean sprouts to top the ramen bowl. Use a handful of bean sprouts per serving.
Ramen
The very last part is the ramen itself, and for this we are using Kang Shi Fu Beef Ramen. I did a review on them and have been exploring a bit with them ever since; they are so good. Cook these according to package instructions or as below, which is how I prefer them.
- Add 2 cups of water, broth powder, and vegetable package to a pot and set it over maximum heat and bring it to a boil.
- Once boiling, add the noodles and boil for 3 minutes.
- During the last minute, add the bean paste in and mix.
Empty the ramen into a big ramen bowl and start topping it off with all the previously made toppings. Lastly, peel and slice the soft boiled egg and top it.
Garnish with green onions and gochugaru chili flakes.
Ingredients
- 4 packs Kang Shi Fu Beef Ramen
- 20 Rolls Hot Pot Meat
- 20 Medium Shrimp
- As Needed Neutral Oil - for stir-frying the meat rolls and shrimp
- As Desired Green Onions & Gochugaru Chili Flakes - for garnishing
Chili Garlic Sauce
- 2 Tbl Sambal Oelek, Sriracha, and Water - each
- 1/2 Tbl Sugar, Neutral Oil, & Lime Juice - each
- 5 Cloves Garlic - finely chopped
- 1/2 inch Ginger - finely chopped
Boiling Eggs and Vegetables
- 8 C Water
- 1 Tbl Sea Salt
- 4 Whole Eggs
- 1 Tbl Shaoxing Wine & Soy Sauce - added after boiling the eggs
- 12 Whole Shanghai Bok Choy
- As Desired Bean Sprouts - rinsed
Stir-Fried Mushrooms
- 1 Pack Seafood Mushrooms - separated and washed
- 1/2 Tbl Soy Sauce & Oyster Sauce - each
Instructions
- Preparation: Place frozen shrimp into a bowl of cold water to thaw for about 10 minutes. Peel the shells off and place them into a bowl with the desired amount of chili garlic sauce. about half the mixture or less.Prepare the chili garlic sauce by combining all the ingredients in a bowl and mixing well. Add the meat rolls to another bowl with the desired amount of garlic chili sauce, about half or less.Slice the bok choy in half and separate the seafood mushrooms. Wash both and set aside for now.
- Soft Boiled Eggs: Fill a pot up with 8 cups of water and 1 Tbl of sea salt and bring to a boil over max heat. Once boiling, carefully lower the eggs straight from the fridge to the pot to boil for 7 minutes. After 7 minutes, scoop the eggs out and transfer them to a bowl of very cold water.
- Vegetables: Add 1 Tbl Shaoxing wine and soy sauce each to the salted boiling water you just boiled the eggs in. Add the bok choy and boil for 3 minutes or until tender to your liking. Scoop them out and set aside. Add the bean sprouts to cook for about 30 seconds. Strain and set the bean sprouts aside.
- Wok: Heat the wok up over medium-high heat with a bit of oil. Once hot, add the Seafood mushrooms and stir-fry for about 1 minute. Then add soy sauce and oyster sauce and cook until done to your liking, about 3 minutes. Set the mushrooms aside and clean out the wok. Add a bit of oil to the wok and heat until hot. Add the meat and cook a few seconds on each side or until no longer pink, about 30 seconds to a minute. Set the meat aside. Add a bit more oil to the wok and let it get hot. Add the shrimp and cook for about 30 seconds to a minute before flipping them over to cook the other side for the same amount of time. Toss around and continue cooking until cooked through and no longer translucent. A total time of about 2-3 minutes. Set the shrimp aside.
- Ramen: Add 2 cups of water, broth powder, and the vegetable package to a small pot or the cleaned out wok and set it over maximum heat to bring it to a boil. Once boiling, add the noodles and boil for 3 minutes. During the last minute, add the bean paste in and mix. Empty into a large ramen bowl and start topping with all the previously cooked toppings. Garnish with green onions and gochugaru chili flakes.
Notes
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