Char Kway Teow (Shellfish-Free)

Ingredients

• 1 lb Flat Rice Noodles (Kway Teow)
• 4 links Chinese Sausage (Lop Cheong)
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives (Garlic Chives)
• 3 large Eggs
• 2 tablespoons Dark Soy Sauce
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Chili Paste (optional)
• 3 tablespoons Vegetable Oil
• 2 cloves Garlic (minced)

Instructions

1. 1Prepare your ingredients: Slice the 4 links of Chinese Sausage thinly. Mince the 2 cloves of Garlic. Measure out the 1 lb Flat Rice Noodles, 2 cups Bean Sprouts, 1/2 cup Chinese Chives, 3 large Eggs, 2 tablespoons Dark Soy Sauce, 2 tablespoons Light Soy Sauce, and 1 teaspoon Chili Paste (if using).
2. 2Heat a 12-inch skillet or wok over medium-high heat. Add 1 tablespoon of the 3 tablespoons Vegetable Oil. Once the oil is shimmering, add the minced 2 cloves of Garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
3. 3Add the thinly sliced 4 links of Chinese Sausage to the skillet. Stir-fry for 2-3 minutes until the sausage is lightly browned and has rendered some of its fat. The aroma should be savory.
4. 4Add the 1 lb Flat Rice Noodles, 2 cups Bean Sprouts, and 1/2 cup Chinese Chives to the skillet. Stir-fry everything together for 3-4 minutes, tossing gently to combine with the sausage and garlic. The noodles should start to soften.
5. 5Push the noodle mixture to one side of the skillet, creating an empty space. Pour the 3 large Eggs into the empty space. Let them set slightly for about 30 seconds, then gently scramble them with your spatula until they are mostly cooked but still slightly wet.
6. 6Mix the scrambled eggs into the noodles. Add the 2 tablespoons Dark Soy Sauce, 2 tablespoons Light Soy Sauce, and 1 teaspoon Chili Paste (if using). Stir-fry for another 2-3 minutes, tossing constantly, until the noodles are evenly coated in the sauces and everything is heated through. The noodles should be tender and slightly glossy.
7. 7Serve the Char Kway Teow immediately.

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