You are here: Home » Recipes » Grilled Thai Steak Noodle Bowl Grilled Thai Steak Noodle Bowl Recipe by Lynne Sampson CurryKitchen Tested Yield 4 servings Serve this room-temperature, easy-to-assemble supper throughout the summer. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients Dressing/Marinade:3 tablespoons fish sauce3 tablespoons lime juice6 tablespoons warm water2 tablespoons sugar1 garlic clove, minced1 shallot, finely chopped2 teaspoons peeled and finely chopped fresh ginger1 rib-eye, strip loin or top sirloin steak (about 12 ounces)1 (6-ounce) package vermicelli rice noodles (maifun)For Serving:4 large green or red leaf lettuce leaves, separated, washed and dried1 large carrot, cut into matchsticks1 medium cucumber, peeled, seeded and sliced into thin crescents1/2 cup cilantro leaves, stemmed1/2 cup mint leaves, stemmed Sriricha or other hot sauce, for serving (optional) Instructions To make dressing, combine fish sauce, lime juice, water, sugar, garlic, shallot and ginger in a small bowl and stir until sugar dissolves. Put steak in a shallow bowl, pour in 1/4 cup of dressing and marinate 15 to 20 minutes. Cook noodles according to package directions. Preheat grill for high heat. Lift steak from marinade, pat dry and grill for 4 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing it into very thin strips. To serve, tear lettuce into the bottom of 4 bowls. Add noodles and add carrots, cucumber, cilantro and mint. Top with steak and dressing. Add a splash of sriricha, if using. For more dinner recipes under 400 calories and with less than 20 grams of fat, check out our FREE 25 Dinners on a Diet Recipe Collection for the iPad on iTunes.