At Migrant in Maui, chef Sheldon Simeon makes his own chow fun noodles. They’re the base for this unconventional dish that’s topped with roast pork and a tangy kale salad and served with a buttery broth.
Brown Butter Broth
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
In a small skillet, cook the butter over moderate heat, stirring, until golden, 3 to 5 minutes. In a small saucepan, combine the chicken stock, fish sauce and the ground annatto seeds and bring just to a boil. Transfer to a blender. With the machine on, gradually drizzle in the brown butter until incorporated. Keep warm.
Step 2 Make the brown butter broth
In a saucepan of salted boiling water, cook the noodles until al dente; drain well. Toss with a little canola oil.
Step 3 Make the brown butter broth
In a saucepan of salted boiling water, blanch the kale until tender, about 5 minutes. Drain and cool in a bowl of ice water. Drain again and pat dry. Transfer to a bowl and toss with the tomatoes, onion, lime juice and fish sauce. Season with salt.
In a wok or very large skillet, heat the 3 tablespoons of canola oil until shimmering. Add the noodles and cook over moderately high heat, stirring occasionally, until lightly browned and hot, 3 to 5 minutes. Remove from the heat and toss with the soy sauce and dashi powder. Season with salt.
Transfer the noodles to shallow bowls and top with the kale-tomato salad and roast pork. Serve right away, with the brown butter broth.
Mild-flavored annatto seeds (achiote) give dishes a bright-reddish color. They’re sold at most supermarkets.
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