Steak and Rice Noodle Bowls
Ingredients
- 6 1/2 oz. rice noodles
- 1/4 c. fresh lime juice (3 limes)
- 2 tbsp. plus 1 teaspoon olive oil, divided
- 2 tsp. fish sauce
- 1 tsp. light brown sugar
- 1 Fresno chile, thinly sliced
- 12 oz. skirt steak, cut crosswise into 5-inch pieces
- 1 large carrot (about 5 ounces)
- 1/2 seedless cucumber (about 6 ounces)
- 1 watermelon radish (about 7 ounces)
- 1 c. mint leaves
- 1 c. cilantro leaves
- 1/4 c. roasted and salted peanuts, chopped (optional)
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