Char Kway Teow (Soy-Free)

Instructions

1. 1Mince the 3 cloves of garlic. Heat the 2 tablespoons of vegetable oil in a wok or a large skillet over high heat until it shimmers, reaching approximately 400°F (200°C). Add the minced 3 cloves of garlic and stir-fry for 30 seconds until it smells fragrant and turns light golden, being careful not to let it burn.
2. 2Slice the 4 links of Chinese sausage into 1.27 cm thick pieces. Add the sliced 4 links of Chinese sausage to the wok and stir-fry for 2 to 3 minutes until the edges are slightly browned and some fat has rendered out.
3. 3Add the about 225 g of prawns and the 0.5 cup of cockles to the wok. Stir-fry for 2 to 4 minutes, until the prawns turn pink and opaque, and the cockles have opened; discard any cockles that remain closed.
4. 4Push all the cooked ingredients to one side of the wok, creating an empty space. Crack the 2 large eggs into this empty space and scramble them for 1 to 2 minutes until they are just set and no longer liquid.
5. 5Add the about 450 g of flat rice noodles to the wok. Pour in the 2 tablespoons of fish sauce, the 2 tablespoons of coconut aminos, and the 1 teaspoon of chili paste. Stir-fry everything together for 3 to 5 minutes, gently tossing to combine the noodles with the other ingredients and evenly coat them with the sauces, until the noodles are heated through.
6. 6Roughly chop the 0.5 cup of Chinese chives. Add the 1 cup of bean sprouts and the chopped 0.5 cup of Chinese chives to the wok. Stir-fry for 1 minute, just until the sprouts and chives are slightly wilted but still retain some crispness.
7. 7Serve the Char Kway Teow immediately while hot.

Substitutions

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