Name: Summer Roll Rice Noodles
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 12-oz. New York strip steak (about 1" thick); Kosher salt; 3 limes, halved, divided; 4 garlic cloves, finely grated; ½ cup peanut butter; ¼ cup soy sauce; 2 Tbsp. fish sauce; 2 Tbsp. pure maple syrup; 1 medium carrot, peeled, thinly sliced into 3"–4"-long matchsticks; 1 Persian cucumber, thinly sliced; 1 Tbsp. vegetable oil; 1 lb. dried wide rice noodles; 1 cup mixed tender herbs (such as mint, basil, and/or cilantro)

Summer Roll Rice Noodles in lightly shallow bowl on a stone surface

Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Gerri Williams

A twist on undone Vietnamese summer rolls, this recipe features cold rice noodles in place of the chewy rice wrapper. Topped with fresh, crunchy vegetables, a nutty, savory sauce, and thinly sliced steak, they’re robust but light enough for the hottest days of the year.

What you’ll need

Chef’s Knife
$115 At Hedley & Bennett
Microplane Grater
$18 At Amazon
Lodge Pre-Seasoned Skillet, 10.25 Inches
$25 At Amazon
French Wire Whisk
$20 $19 At Amazon

Recipe notes

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