Ingredients

• 1/4 cup vegetable oil
• 12 ounces skirt steak
• Kosher salt and freshly ground pepper
• 4 ounces stir-fry rice noodles
• 1 21/2 -inch piece fresh ginger, peeled and thinly sliced
• 1 red jalapeno 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

Instructions

1. 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.
2. Put the noodles in a bowl; cover with warm water and soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeno, 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; simmer 10 minutes.
3. Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes. Flip; cook until crisp, 3 more minutes. Transfer to a cutting board; cut into 4 wedges. Slice the steak against the grain.
4. Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro.
5. Photographs by Charles Masters