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Tammy McAfee

Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. With two teens, Tammy has a lot of opportunities to cook for the swim and track teams and, she said, "they'll eat anything!"

Wonderful paired with a side of greens like bok choy, kale or snap peas and a cold glass of amber ale.

Don't try to separate the noodles while they're cold! Gently steam them or heat in the microwave to help them release. If desired, cut into two-inch strips and gently work them apart with tongs in the pan.

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Pork Chow Fun


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  • 2 tablespoons canola oil
  • 8 ounces BBQ pork, sliced, then julienned
  • 2 pounds fresh Sha Ho Fun rice noodles
  • 1/4 cup soy sauce
  • 3 tablespoons oyster sauce
  • 2 cups mung bean sprouts
  • 3 scallions, sliced on an angle into 1/2” pieces
  • 1 teaspoon salt
  • Pinch of white pepper


Prepare all ingredients. Heat pan. Add oil and heat until hot but not smoking.
Add pork, stir one minute. Add noodles and toss gently, neither forcing nor breaking them apart.
Add soy and oyster sauces. Toss gently until light browning occurs.
Add bean sprouts, scallions, salt and pepper. Toss gently 1-2 minutes until hot.

Note: The best way to handle rice noodles is to heat them in the package in a microwave for four minutes on high, or until they’re warm enough to separate easily.
Recipe from Central Market Poulsbo - Culinary Resource Center
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