Asian Steak and Noodle Salad

Ingredients

• 6 tablespoons fish sauce 
• 2 lb flank steak 
• 2 tablespoons ginger fresh peeled finely chopped
• 1 cup mint leaves fresh
• 2  garlic clove finely chopped
• 2 medium apples i use 2 granny smith apples 
• 0.5 cup juice of lime fresh
• 1.5 teaspoons pepper dried hot
• 8 oz vermicelli dried
• 0.5 cup roasted peanuts salted chopped (sometimes labeled "cocktail peanuts")
• 7 oz the salad loosely packed (16 cups ; see cooks' note, below)
• 0.5 cup shallots thinly sliced (2 medium)
• 2 tablespoons soya sauce 
• 6 tablespoons sugar 
• 6 tablespoons water 

Equipment

• bowl
• paper towels
• whisk
• pot
• grill
• ziploc bags
• colander
• grill pan
• cutting board

Directions

1. Whisk together fish sauce, ginger, garlic, soy sauce, and sugar in a small bowl until sugar is dissolved.
2. Pour marinade into a large sealable plastic bag. Pat steak dry and place in bag, then press out excess air and seal bag. Turn bag over 2 or 3 times to coat meat, then place in a shallow dish (in case of leaks) and chill at least 4 hours and up to
3. Bring steak to room temperature 30 minutes before grilling.
4. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
5. Remove steak from marinade (discard marinade) and pat dry with paper towels. Grill, uncovered unless using a gas grill, over direct heat, turning over once, until medium-rare, 12 to 14 minutes total.
6. Transfer steak to a cutting board and let stand, uncovered, about 15 minutes.
7. Whisk together lime juice, water, sugar, fish sauce, and red-pepper flakes in a bowl until sugar is dissolved, then stir in shallots.
8. Cook noodles in a 5-quart pot of boiling salted water until just tender, 4 to 5 minutes.
9. Drain in a colander, then rinse under cold water and drain well.
10. Transfer to a bowl and toss with 1/2 cup dressing. 3Working around core of each apple, cut thin slices (about 1/8 inch thick) with slicer, then stack slices.
11. Cut slices lengthwise into 1/4-inch-wide matchsticks.
12. Combine apples, greens, and mint in a large bowl.
13. Add 1/2 cup dressing and toss well to coat.
14. Thinly slice steak across the grain.
15. Arrange noodles on a large platter and mound greens on top of noodles. Arrange steak slices on greens and sprinkle with peanuts.
16. Serve at room temperature with remaining dressing on the side.
17. *Found in Asian markets and uwajimaya.com.
18. ·Packaged Asian salad mix can be found at many supermarkets, or you can use a blend of greens such as tatsoi, mizuna, baby arugula, mustard greens, or pea shoots.·If you aren't able to grill outdoors, steak can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until medium-rare, 12 to 14 minutes total.·Dressing can be made 3 hours ahead and kept, covered, at room temperature.