Thai Steak and Noodle Salad

Ingredients:

¾ Lb Inside Skirt Steak (Cooked to Desired Temp, Thinly Sliced) 

Dressing:

• ¼ cup Fresh Lime Juice 
• ¼ cup Chili Paste 
• ¼ cup Peanut Oil
• 2 Tbsp Fish Sauce
• 2 Tbsp Sugar
• 1 Tbsp Honey
• 1 Garlic Clove, Finely Chopped 
• Kosher Salt

Salad:

• 7 oz Dried Sweet Potato Glass Noodles
• Kosher Salt
• ½ tsp Toasted Sesame Oil
• ½ Bunch Fresh Arugula, Stems Removed, Roughly Chopped
• ½ Bunch Watercress, Stems Removed
• 2 Medium Carrots, Finely Shredded
• 2 Scallions, Chopped
• 2 cups Cabbage, Thinly Shredded
• ½ cup Cherry Tomatoes, Halved
• 1 Avocado, 1″ Dice
• 2 Tbsp Cilantro, Chopped
• 2 Tbsp Basil, Torn
• 2 Tbsp Mint, Torn
• ¼ cup Unsweetened Coconut Flakes, Toasted
• ¼ cup Edamame Beans, Roasted, Thai Chili Spiced 
• 1 Tbsp Black and White Sesame Seeds