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1
In a small sauce pan, cook the noodles in boiling water until soft, about 3 minutes.
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2
Drain and rinse.
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3
Transfer noodles to a medium bowl and let cool.
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4
In a small jar, combine the soy sauce, lime juice, sugar, garlic, and pepper flakes and shake until the dressing is well combined.
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5
Slice the steak against the grain into thin strips.
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6
( Note much easier to slice thin strips when steak is partially frozen).
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7
In a wok or large skillet, heat the vegetable oil over medium-high heat until hot.
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8
Add the beef, in batches, and stir-fry until just cooked through.
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9
Transfer the beef to the bowl with the noodles.
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10
Add half the dressing and toss until well coated.
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11
Let cool.
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12
In another bowl, combine the lettuce, cucumber, carrot, and mint.
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13
(If you are making the dish as picnic fare, transfer the beef-noodle mixture to a resealable plastic bag and the vegetable mixture to a covered plastic container and place both, along with the jar of remaining dressing in a cooler.
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14
Remove from cooler about 30 minutes before serving.
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15
).
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16
Just before serving, toss the greens with the remaining dressing and divide among 4 plates.
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17
Top each with the beef-noodle salad.
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18
Recommended wine: Gewurztraminer.
