Name: Ginger-Jalapeño Steak Soup With Fried Rice Noodles
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 12 ounces skirt steak; Kosher salt and freshly ground pepper; 4 ounces stir-fry rice noodles; 1 2 1/2-inch piece fresh ginger, peeled and thinly sliced; 1 red jalapeño pepper (1/2 chopped, 1/2 thinly sliced into rounds); 1 bunch scallions, thinly sliced (white and green parts separated); 4 cups low-sodium chicken broth; 2 cups snow peas, trimmed and halved; 4 carrots, thinly sliced; 1/2 cup roughly chopped fresh cilantro; 1/2 cup packaged fried shallots or onions

Directions

Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest. Reserve the skillet.
Put the noodles in a large bowl; cover with warm water and let soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeño, scallion whites, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups water; bring to a boil. Reduce the heat to medium-low and simmer 10 minutes.
Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the rice noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, about 5 minutes. Flip and cook until crisp on the other side, about 3 more minutes. Transfer to a cutting board and cut into 4 wedges. Slice the steak against the grain.
Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, about 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeño, fried shallots and remaining cilantro.