Chow Fun with Roast Pork and Kale-Tomato Salad
Recipe GLPRc035e07dcad85b
A hearty Asian-inspired main course combining tender roasted pork with wide rice noodles in a savory broth, served alongside a fresh kale and tomato salad. The dish is naturally gluten-free and packed with protein and vegetables.
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Ingredients
1 tablespoon unsalted butter
1 cup chicken stock
1 teaspoon Asian fish sauce
1/4 teaspoon ground annatto seeds
1 pound roasted pork, sliced thin
1 pound fresh wide rice noodles
4 cups fresh kale, chopped
2 medium tomatoes, diced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Directions
In a medium saucepan, melt the unsalted butter over medium heat. Add the chicken stock, fish sauce, and ground annatto seeds, stirring to combine. Bring to a gentle simmer and keep warm while preparing the other components.
Gently separate the fresh wide rice noodles and place in a large bowl. Pour the hot broth mixture over the noodles and let them soften for about 3-4 minutes, stirring occasionally to ensure even absorption.
While the noodles are softening, prepare the salad by combining the chopped fresh kale and diced tomatoes in a separate large bowl.
In a small bowl, whisk together the olive oil and fresh lemon juice. Season with salt and black pepper to taste. Pour this dressing over the kale and tomato mixture and toss gently until well coated.
Divide the softened chow fun noodles among four serving bowls, distributing the broth evenly. Top each portion with sliced roasted pork.
Serve each bowl of chow fun alongside a portion of the kale-tomato salad on the side or as a bed for the noodles, according to preference.
