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)

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