My recent trip to Maui was exceptional for a variety of reasons, but mainly the food. I ate a lot of it. In fact I ate all my favorites multiple times, every day. It was why I went back to Hawaii, honestly. Sure it's lovely there and all; there's a great big beach and fantastic sunsets and sunrises. It's temperate. The people are lovely.
But let's be real here: with me, it's all about the food.
And one of my absolute all-time favorites? Hawaiian Style Chow Fun. I don't know how that might translate here on the mainland; names for stuff there are different than they are here (case in point: manapua in Hawaii is called char siu bao here on the mainland -- and it is way better in Hawaii, I might add). But what you're looking at in the picture is Chow Fun as I grew up with it, and as it ought to be served and enjoyed, because it is rad. It's easy to find the ingredients for it at your local Asian market, as well as easy to make.
So try it, mainlanders. You'll love it. My Grade: A+
Hawaiian Style Chow Fun
1 TABLESPOON vegetable oil
1/2 pound pork or char siu, sliced in thin strips
1 T. chopped ginger
2 T. oyster sauce
2 T. soy sauce
2 cups bean sprouts
1 stalk celery (sliced thinly)
2 carrots julienne
2 green onions finely sliced
Chow Fun (or hefen) noodles, cooked and drained
Heat oil in skillet until very hot, fry either pork or char siu for 1 minute. Add ginger, oyster sauce and soy sauce, sauté 1 minute, add vegetables and stir fry for a couples of minutes. Add noodles and heat for 2 minutes, stir occasionally.
Serve on large platter.