Red Curry Noodle Bowls With Steak And Cabbage

Name: Red Curry Noodle Bowls With Steak And Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

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.
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.
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.
4
Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Red Curry Noodle Bowls With Steak And Cabbage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!