Chow Fun with Roast Pork and Kale-Tomato Salad Recipe

Name: Chow Fun with Roast Pork and Kale-Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 cup chicken stock; 1 teaspoon Asian fish sauce; 1/4 teaspoon ground annatto seeds (see Note); 12 ounces fresh wide rice noodles, such as chow fun, or 8 oz. dried noodles; 3 tablespoons canola oil, plus more for tossing; 3 ounces torn curly kale; 2 ripe tomatoes, cut into wedges; 1/2 small red onion, thinly sliced; 1 1/2 tablespoons fresh lime juice; 1 tablespoon Asian fish sauce; Kosher salt; 2 tablespoons soy sauce; 1 teaspoon instant dashi powder; 6 ounces warm Chinese-style roast pork, chopped (1 1/2 cups)

Servings: persons

1 tablespoon unsalted butter
1 cup chicken stock
1 teaspoon Asian fish sauce
1/4 teaspoon ground annatto seeds (see Note)
12 ounces fresh wide rice noodles, such as chow fun, or 8 oz. dried noodles
3 tablespoons canola oil, plus more for tossing
3 ounces torn curly kale
2 ripe tomatoes, cut into wedges
1/2 small red onion, thinly sliced
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
Kosher salt
2 tablespoons soy sauce
1 teaspoon instant dashi powder
6 ounces warm Chinese-style roast pork, chopped (1 1/2 cups)

1
Make the brown butter broth In a small skillet, cook the butter over moderate heat, stirring, until golden, 3 to 5 minutes.
2
In a small saucepan, combine the chicken stock, fish sauce and the ground annatto seeds and bring just to a boil.
3
Transfer to a blender.
4
With the machine on, gradually drizzle in the brown butter until incorporated.
5
Keep warm.
6
Make the brown butter broth In a saucepan of salted boiling water, cook the noodles until al dente; drain well.
7
Toss with a little canola oil.
8
Make the brown butter broth In a saucepan of salted boiling water, blanch the kale until tender, about 5 minutes.
9
Drain and cool in a bowl of ice water.
10
Drain again and pat dry.
11
Transfer to a bowl and toss with the tomatoes, onion, lime juice and fish sauce.
12
Season with salt.
13
In a wok or very large skillet, heat the 3 tablespoons of canola oil until shimmering.
14
Add the noodles and cook over moderately high heat, stirring occasionally, until lightly browned and hot, 3 to 5 minutes.
15
Remove from the heat and toss with the soy sauce and dashi powder.
16
Season with salt.
17
Transfer the noodles to shallow bowls and top with the kale-tomato salad and roast pork.
18
Serve right away, with the brown butter broth.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 cup chicken stock, 1 teaspoon Asian fish sauce, 1/4 teaspoon ground annatto seeds (see Note), and more.

Yes, Chow Fun with Roast Pork and Kale-Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chow Fun with Roast Pork and Kale-Tomato Salad

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