Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　This Thai-inspired, 30-minute meal showered in pea shoots and fresh herbs is equal parts comforting and refreshing.

　　

Ingredients

4 servings

　　4 ounces dried flat linguine-width rice noodles

　　2 1/2 teaspoons kosher salt, plus more

　　1 pound flank steak

　　2 tablespoons refined coconut or vegetable oil, divided

　　1/4 cup red curry paste

　　2 teaspoons freshly grated ginger

　　1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons

　　2 1/2 cups low-sodium beef broth

　　1 (15-ounce) can coconut milk

　　2 tablespoons fresh lime juice, plus wedges for serving

　　4 ounces pea sprouts or shoots

　　1/2 cup basil leaves, preferably purple Thai

　　1/2 cup mint leaves

　　Sliced red chiles (for serving)

　　

Step 1

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside.

　　

Step 2

Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.

　　

Step 3

Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, than remove from heat and stir in noodles and lime juice.

　　

Step 4

Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.