Chow fun with roast pork and kale-tomato salad

Indulge in a flavorful chow fun dish featuring succulent roast pork slices paired perfectly with a refreshing kale-tomato salad. Taste the harmony!

Ingredients:

• 1 tablespoon unsalted butter
• 1 cup chicken stock
• 1 teaspoon Asian fish sauce
• 1/4 teaspoon ground annatto seeds (see Note)
• 340g 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
• 170g warm Chinese-style roast pork, chopped (1 1/2 cups)

Instructions:

1. In a small frying pan, melt the butter over medium heat, stirring constantly, until it turns golden brown, which should take about 3 to 5 minutes. In a small pot, mix together the chicken stock, fish sauce, and ground annatto seeds, then bring it to a gentle boil. Pour this mixture into a blender. While blending, slowly pour in the browned butter until it's well combined. Keep the mixture warm.
2. Cook the noodles in a pot of boiling salted water until they are firm to the bite; then drain them thoroughly. Mix them with a bit of canola oil.
3. Boil the kale in salted water until it's soft, approximately 5 minutes. Drain it and cool it by placing it in a bowl of ice water. Drain it again and dry it by patting it with a towel. Put it in a bowl and mix it with the tomatoes, onion, lime juice, and fish sauce. Season it with salt.
4. In a wok or large pan, heat up the 3 tablespoons of canola oil until it shimmers. Add the noodles and cook them over medium-high heat, stirring occasionally, until they are lightly browned and heated through, which should take about 3 to 5 minutes. Take it off the heat and mix it with the soy sauce and dashi powder. Season it with salt.
5. Divide the noodles into shallow bowls and add the kale-tomato salad and roast pork on top. Serve immediately with the brown butter soup.

Summary:

• Calories: 193 kcal
• Fat: 14 g
• Protein: 7 g
• Carbs: 9 g
• Potassium: 280 mg
• Magnesium: 22 mg