Char Kway Teow (Nut-Free)

Instructions

1. 1Place the 500 g wide rice noodles in a large bowl. Pour enough very hot water over the noodles to fully submerge them. Let the noodles soak for 10-15 minutes, or until they are pliable but still firm. Drain the noodles thoroughly in a colander and set them aside.
2. 2Mince the 2 cloves of garlic. Heat the 2 tablespoons of vegetable oil in a large wok or a 30.48 cm skillet over high heat until the oil shimmers, reaching approximately 204.4°C (200°C). Add the minced 2 cloves of garlic and stir-fry for 30 seconds, until you can smell its fragrant aroma.
3. 3Slice the 150 g of Chinese sausage into thin rounds. If the 200 g of shrimp are not already peeled and deveined, prepare them. Add the sliced 150 g of Chinese sausage and the 200 g of shrimp to the wok. Stir-fry for 2-3 minutes, until the shrimp turn pink and opaque, reaching an internal temperature of 63°C, and the Chinese sausage is lightly browned and slightly crispy.
4. 4Add the drained 500 g wide rice noodles, the 1 cup of bean sprouts, the 2 tablespoons of dark soy sauce, the 1 tablespoon of light soy sauce, and the 1 teaspoon of chili paste to the wok. Stir-fry vigorously for 2-3 minutes, tossing constantly to ensure the noodles and bean sprouts are evenly coated with the sauces and seasonings.
5. 5Push the noodle mixture to one side of the wok, creating a clear space in the center. Crack the 2 large eggs directly into this empty space. Allow the eggs to cook undisturbed for 1 minute, until the whites are mostly set. Then, gently scramble the eggs with your spatula until they are fully cooked through, with no visible raw liquid.
6. 6Mix the scrambled eggs thoroughly with the noodles, shrimp, and sausage in the wok. Continue to stir-fry for 1 minute to fully combine all ingredients. Serve the Char Kway Teow immediately while hot.