NAPA CABBAGE NOODLE SALAD

Adapted from Bon Appetit

Serves 4

Takes 30 minutes

Ingredients:

3 tablespoons toasted sesame oil, divided

3 garlic cloves, minced (or 2 green garlic stalks leftover from a prior week)

1/2 teaspoon red pepper flakes

Kosher salt

6 tablespoons fresh squeeze lime juice

3 tablespoons fish sauce

3 tablespoons honey

1 pound sirloin steak

6 ounces wide rice noodles

1 head Napa cabbage, stems removed and shredded (about 6 cups)

4-5 Dutch shallots or scallions (whites and greens), sliced

1/2 cup finely chopped cilantro, leaves and stems are fine

1 cup roasted peanuts, roughly chopped

Directions:

  1. In a large skillet (preferably cast iron if you’ve got one), heat one tablespoon toasted sesame oil over medium heat. Add the garlic, red pepper flakes and a pinch of salt. Saute until fragrant but not brown, about 2-3 minutes. Pour into a large bowl. Leave the skillet as is (no need to clean it, you’ll be using it again).

  2. Add lime juice, fish sauce, honey, one more tablespoon toasted sesame oil, and 1/2 teaspoon Kosher salt to large bowl with garlic. Whisk to combine. Remove all but 1/4 cup of garlic mixture and set aside to use later as dressing. 

  3. Combine remaining garlic mixture and steak in a ziploc bag or other container, flipping a couple of times to coat. Let marinate for up to 45 minutes (or as much time as you have; the flavors will be fine after 15 minutes if you are in a crunch). Flip every once and a while to ensure even marinating.

  4. Bring a large pot of salted water to a boil. Cook rice noodles according to package directions and drain once finished. Let cool for 5-10 minutes.

  5. Pour the last tablespoon of sesame oil into your skillet and get it nice and hot over medium high heat. Use tongs to transfer the steak into the skillet. Cook for 4 minutes per side or until cooked through. Let rest for 5 minutes then slice.

  6. Add cabbage and scallions to the large bowl with the garlic dressing and toss until greens are well-coated.

  7. Add steak, noodles, cilantro, and peanuts to the cabbage mixture. Taste and season with more salt, as needed. Serve immediately.

Cabbage, Shallots, ScallionsBethanee WrightComment