Tender rice noodles tossed in a sweet and savory red curry and coconut sauce, all topped with juicy tender steak, red cabbage, and cilantro for the perfect 30 minute meal.
8-12 ounces flat rice noodles
12 ounces top sirloin steak, thinly sliced
1/2 cup water
1 13-ounce can coconut milk
3 tablespoons red curry paste
1/4 teaspoon cayenne pepper (optional)
1 teaspoon sugar
1 teaspoon sugar, or to taste
juice of 1 lime
1 1/2 cups thinly sliced red cabbage
chopped cilantro, for topping
Place noodles in a large pot, cover with water, and bring to a boil over medium-high heat. Boil for 2-4 minutes, just until tender (rice noodles will get soft faster than traditional wheat noodles). Drain and set aside.
Drizzle a large skillet with oil (about 1 tablespoon). Sauté steak and cabbage for 5-6 minutes until steak is cooked through and cabbage is tender. Transfer to a plate.
Add water, coconut milk, and red curry paste to the skillet (no need to clean it out first) and stir to combine. Add sugar, salt, and lime juice and allow to simmer for 5-10 minutes.
Divide noodles between four bowls. Top with curry sauce, then steak and cabbage. Sprinkle with chopped cilantro and additional lime wedges if desired and serve.