Asian-Style Beef and Noodle Salad with Cucumbers

• 8 ounces thin rice noodles
• 1/4 cup soy sauce
• 1/4 cup canola or vegetable oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons Asian fish sauce
• Freshly squeezed juice of 2 limes
• 1 tablespoon Tabasco or other hot sauce
• 2 teaspoons honey
• 2 garlic cloves, minced
• 3 cups chopped romaine lettuce hearts (about 1 heart)
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and diced
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped roasted salted peanuts
• 3/4 pound cooked steak, sliced into 1- to 1 1/2-inch strips

1. Bring a large pot of salted water to a boil.
2. Cook the rice noodles according to the package directions.
3. Drain and rinse under cold water.
4. Drain well.
5. To make the dressing: In a small bowl, whisk together the soy sauce, canola oil, vinegar, fish sauce, lime juice, Tabasco, honey, and garlic.
6. Reserve 6 tablespoons of the dressing and toss the noodles with the rest.
7. In a medium bowl, combine the lettuce, cucumber, bell pepper, 1/4 cup of the cilantro, and 1/4 cup of the peanuts.
8. Divide the salad among 4 plates.
9. Top each plate with a quarter of the noodles and a quarter of the steak slices.
10. Drizzle the reserved dressing over the salads and garnish with the remaining cilantro and the remaining peanuts.
11. You can find fish sauce in the international aisle of large supermarkets.
12. It adds loads of exotic flavor to any Asian-inspired dish.

thin rice noodles, soy sauce, vegetable oil, rice wine vinegar, fish sauce, freshly squeezed juice, hot sauce, honey, garlic, romaine lettuce hearts, cucumber, red bell pepper, fresh cilantro, peanuts

Taken from www.epicurious.com/recipes/food/views/asian-style-beef-and-noodle-salad-with-cucumbers-378624 (may not work)