Ingredients Pork Chow Fun with Roast Pork and Kale-Tomato Salad 3.0 (1) 1 Review 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. By Sheldon Simeon Sheldon Simeon Instagram Born in Hilo, on the Big Island, Sheldon attended Maui Culinary Academy in Hawaii and was a finalist on Bravo's Top Chef season 10 in Seattle, winning Fan Favorite. His first solo restaurant, Tin Roof, in Kahului, Maui, serves local dishes like poke, kau kau tins, sandwiches, and noodles in takeout bowls. Food & Wine's Editorial Guidelines Updated on January 1, 2016 Print Rate It Share Share Tweet Pin Email 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. Mild-flavored annatto seeds (achiote) give the dish a bright-reddish color—you should be able to find them at most supermarkets. Photo: Con Poulos Active Time: 45 mins Total Time: 45 mins Yield: 4 Ingredients Brown Butter Broth 1 tablespoon unsalted butter 1 cup chicken stock 1 teaspoon Asian fish sauce 1/4 teaspoon ground annatto seeds (see Note) Noodles 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) Directions Make the brown butter broth 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. In a saucepan of salted boiling water, cook the noodles until al dente; drain well. Toss with a little canola oil. 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. Notes Mild-flavored annatto seeds (achiote) give dishes a bright-reddish color. They’re sold at most supermarkets. Rate it Print