Place noodles in a large pot, cover with water, and bring to a boil over medium-high heat. Boil for 2-4 minutes, just until tender (rice noodles will get soft faster than traditional wheat noodles). Drain and set aside.
Drizzle a large skillet with oil (about 1 tablespoon). Sauté steak and cabbage for 5-6 minutes until steak is cooked through and cabbage is tender. Transfer to a plate.
Add water, coconut milk, and red curry paste to the skillet (no need to clean it out first) and stir to combine. Add sugar, salt, and lime juice and allow to simmer for 5-10 minutes.
Divide noodles between four bowls. Top with curry sauce, then steak and cabbage. Sprinkle with chopped cilantro and additional lime wedges if desired and serve.
Add 2-3 teaspoons sriracha sauce for a little extra heat!