Chow Fun

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

15 ingredients

4 steps

Ingredients

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

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.