Red Curry Beef, Napa Cabbage and Noodle Salad

I like red curry in things. I have several recipes that have it and I have found it to not be as hot (spicy) as some people thing. The flavor to me is rich and yummy.

I'm not, however, a good cook when it comes to rice stick noodles. I cannot, for the life of me, cook them and have them not be crunchy. So I usually don't bother and just use spaghetti. I know, not rice noodles, but good all the same.

This recipe is designed to be a salad, so cold. But for dinner, I had it warm.  Tomorrow for lunch I'll have it cold and see if it's worth having as a salad.

Red Curry Beef, Napa Cabbage and Noodle Salad
Recipe from WW What to Cook Now?

Makes 4
2 cups = 294 calories. I'm assuming it's more when I use spaghetti.

4 oz rice stick noodles
3 T lime juice
2 T reduced sodium soy sauce
 1 T packed light brown sugar
2 tsp grated peeled fresh ginger
1 tsp Asian fish sauce
1/2 tsp Thai red curry paste
3/4 lb sirloin steak, cut on the diagonal into 1/4 in strips
2 tsp canola oil
4 c thinly sliced napa cabbage
1/2 seedless (English) cucumber, cut into matchstick thin strips
1/2 c shredded carrots
1/2 c fresh cilantro

Place noodles in large bowl and add enough hot water to cover. Let  noodles stand until softened, about 10 minutes. Drain in colander, then rinse under cold running water; drain again. Transfer noodles to large bowl.

To make dressing, whisk together lime juice, soy sauce, sugar, ginger, fish sauce and curry paste in small bowl.  Put beef in medium bowl. Add 2 T of dressing and toss to coat. Reserve remaining dressing.

Heat large skillet or wok over high heat until a drop of water sizzles on it. Pour in oil and swirl to coat pan. Add beef and stir fry until lightly browned, abut 3 minutes.

Add cabbage, cucumber, carrots, cilantro and reserved dressing to noodles and toss to coat; divide evenly among 4 plates. Top noodles evenly with beef.