Chow Fun recipe

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Ingredients

¼ cup extra-virgin olive oil, divided
1 teaspoon Hawaiian sea salt, or to taste
2 (16 ounce) boxes fettuccine
¼ cup butter
1 pinch ground black pepper
1 pound ground beef
1 (12 ounce) can cooked luncheon meat (such as SPAM®), cut into tiny pieces
2 tablespoons Worcestershire sauce
1 tablespoon crushed garlic
¼ teaspoon liquid smoke flavoring
2 (8 ounce) packages bean sprouts
1 (10 ounce) can sliced mushrooms, drained
1 bunch scallions, cut into 1/4-inch pieces
2 carrots, grated
1 bunch cilantro, chopped, divided

Nutrition Info

654.3 calories
carbohydrate: 74.7 g
cholesterol: 63.9 mg
fat: 29 g
fiber: 5.5 g
protein: 26.7 g
saturatedFat: 10.3 g
servingSize: -
sodium: 942.5 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with water, 2 tablespoons olive oil, and sea salt, bring to a rolling boil. Stir in fettuccine and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Toss with butter and black pepper.

  2. Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic, and liquid smoke, cook and stir until beef is browned, 8 to 10 minutes. Transfer beef mixture to a plate lined with paper towels using a slotted spoon.

  3. Stir bean sprouts, mushrooms, scallions, carrots, and half of the cilantro into the grease in the skillet. Cook and stir until bean sprouts are wilted, 3 to 4 minutes. Return beef mixture to the skillet, stir until reheated, about 2 minutes.

  4. Mix beef and bean sprout mixture into the fettucine in the bowl. Garnish with remaining cilantro.

Recipe Yield

10 servings

Recipe Note

My son learned the basics in Home Ec at school and we tinkered with it until we matched the recipe made by the tutu down the block. Always good for a neighborhood luau, or a take-along to a potluck party. Serve with soy sauce and garlic bread.

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