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1
Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat.
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2
Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare.
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3
Transfer to a cutting board and let rest.
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4
Reserve the skillet.
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5
Put the noodles in a bowl; cover with warm water and soak 5 minutes.
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6
Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat.
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7
Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper.
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8
Cook, stirring, until softened, about 2 minutes.
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9
Add the chicken broth and 3 cups water; bring to a boil.
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10
Reduce the heat to medium low; simmer 10 minutes.
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11
Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat.
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12
Drain the noodles, pat dry and toss with 1/4 teaspoon salt.
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13
Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes.
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14
Flip; cook until crisp, 3 more minutes.
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15
Transfer to a cutting board; cut into 4 wedges.
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16
Slice the steak against the grain.
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17
Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes.
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18
Divide the soup, steak and fried noodles among bowls.
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19
Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.
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20
Per serving: Calories 478; Fat 27 g (Saturated 6 g); Cholesterol 59 mg; Sodium 802 mg; Carbohydrate 38 g; Fiber 3 g; Protein 23 g
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21
Photographs by Charles Masters
