Char Kway Teow (Soy-Free)

Instructions

1. 1Prepare your ingredients: slice the 150 g Chinese Sausage into 0.635 cm thick rounds, devein the 200 g Prawns, mince the 3 cloves Garlic, and cut the 50 g Chinese Chives into 5.08 cm lengths.
2. 2Heat 3 tbsp Vegetable Oil in a wok or large skillet over high heat until the oil shimmers, about 204.4°C (200°C).
3. 3Add the minced 3 cloves Garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn it.
4. 4Add the deveined 200 g Prawns and sliced 150 g Chinese Sausage to the wok. Stir-fry for 2-3 minutes, until the prawns turn pink and opaque and the sausage is lightly browned.
5. 5Push the cooked ingredients to one side of the wok. Crack the 2 pieces Eggs into the empty side and scramble them until just set, about 1 minute.
6. 6Add the 500 g Flat Rice Noodles, 100 g Bean Sprouts, and 5.08 cm lengths of 50 g Chinese Chives to the wok.
7. 7Pour the 2 tbsp Fish Sauce, 2 tbsp Oyster Sauce (Gluten-Free), 1 tbsp Dark Mushroom Sauce, and 1 tbsp Chili Paste (soy-free) over the noodles and other ingredients.
8. 8Stir-fry everything together vigorously for 3-5 minutes, tossing continuously, until the noodles are heated through, well-coated with the sauces, and the bean sprouts are slightly tender-crisp.
9. 9Serve the Char Kway Teow immediately.

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