Thai Steak Noodle Salad

1.
BRING A LARGE POT OF WATER TO A BOIL FOR NOODLES
2.
MARINADE + DRESSING
Meanwhile, zest one of the limes and juice them all into a large bowl or bullet style blender. Add the soy sauce, chili paste (such as sambal oelek), fish sauce, honey and sesame oil. If using a blender, you can add the garlic and ginger whole, if whisking in a bowl mince them finely first. Add a pinch of salt and freshly ground black pepper. Blend or whisk.

Then add the oil and blend again or whisk well.

3.
STEAK
Trim any fat or silver skin cartilage off of the steak. Cut into 4 pieces. Place in a separate bowl or tupperware and cover with about ⅓ of the total marinade/dressing. Reserve the rest because it’s the dressing! Set it aside for now.

Marinate the steak for up to 2 days and at least 10 minutes.

4.
NOODLES
Meanwhile, get the noodles cooking according to the package instructions. When done, drain and cool down quickly under a cold water stream.

5.
SALAD
Dice the mango; shred the carrots on a box grater - or finely slice; halve the tomatoes. Leave the avocado aside for now though. If desired, toast the coconut to enhance the flavors. Chop the herbs a little, but not too finely, large pieces are good here. Add all to a really large bowl.

6.
GREENS
To the salad veggies, add washed and dried arugula. Finely shred the cabbage and add it. Chop peanuts or add them as is.

7.
SEAR STEAK
Heat a BBQ or a broiler for the steak. You could also use a grill pan on the stovetop if preferred. Cook the steak for about 3 minutes on both sides or until it’s done to your preference (I recommend medium-rare) and charred on the outside. Use high heat if cooking on a grill pan to ensure you get a good sear. Let it rest for 5 minutes.

8.
SLICE STEAK
When ready, thinly slice the steak across the grain.

9.
FINISH + AVOCADO
Toss the noodles into the greens and things and toss with about ½ of the remaining dressing. Now toss in the steak. Add more dressing if needed. Dice and add the avocado and most of the peanuts.

10.
SERVING
Serve big delicious mounds on large plates. Garnish with remaining peanuts or a few more herb leaves to look nice. Leftovers are ok for about a day, but it’s not a dish that improves with time.