1. Prepare rice noodles according to package instructions. Once tender, drain noodles, then rinse well under cold water and set aside.
2. Meanwhile, place cabbage and cucumbers in separate medium bowls. Add 2 teaspoons vinegar and a large pinch of salt to cabbage and toss to coat. Add a large pinch of salt to cucumbers and toss to coat. Set both bowls aside. Combine almond butter, soy sauce, remaining 2 tablespoons vinegar, the chili-garlic sauce, ginger, sugar, and 1/2 teaspoon coriander in a small bowl and whisk until smooth. Add 1 to 2 tablespoons water until sauce is thin enough to drizzle; set aside.
3. Pat steak dry with paper towels, then season both sides with salt, pepper, and remaining 1/2 teaspoon coriander. Heat oil in a large skillet (preferably cast-iron) over medium-high heat until shimmering. Add steak and cook until thickest part of meat registers 130 degrees for medium-rare, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then thinly slice against the grain.
4. Transfer noodles to a serving platter and drizzle with half of dressing. Top with cabbage, cucumbers, steak, herbs, and almonds and serve with remaining dressing on the side.
Source: Hannaford fresh Magazine, September 2019