• 1 1/2 pounds of filet mignon or another good quality steak

For The Marinade

• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 clove garlic, minced or press in a garlic press
• 1 teaspoon brown sugar

For The Vinaigrette

• 1/3 cup fresh lime juice
• 4 tablespoons orange juice
• 2 tablespoons Thai fish sauce
• 2 tablespoons light brown sugar
• 2 teaspoons Sriracha chili sauce
• 3 large cloves garlic, minced or pressed through a garlic press
• 4 tablespoons neutral flavored oil such as Canola
• 1/2 teaspoon sesame oil

For The Salad

• 4 ounces Chinese egg noodles
• 4-5 cups thinly sliced napa cabbage (1/2 a cabbage)
• 2 generous handfuls of baby arugula
• 1/2 cup packed thai basil leaves or regular basil leaves, slivered or torn
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 8-10 cherry tomatoes or grape tomatoes, halved
• 1 ripe mango, pitted and sliced
• 1/2 cup chopped scallions, white part plus 2 inches of green (1 bunch)
• 2 avocados, cut into bite sized piece (Cut the avocado at the last minute to avoid discoloration)

Topping:

• 1 cup chopped peanuts