Red Curry Noodle Bowls with Steak and Cabbage

Name: Red Curry Noodle Bowls with Steak and Cabbage
Ingredients: 4 ounces dried flat linguine-width rice noodles; 2 1/2 teaspoons kosher salt, plus more; 1 pound flank steak; 2 tablespoons refined coconut or vegetable oil, divided; 1/4 cup red curry paste; 2 teaspoons freshly grated ginger; 1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons; 2 1/2 cups low-sodium beef broth; 1 (15-ounce) can coconut milk; 2 tablespoons fresh lime juice, plus wedges for serving; 4 ounces pea sprouts or shoots; 1/2 cup basil leaves, preferably purple Thai; 1/2 cup mint leaves; Sliced red chiles (for serving)