Char Kway Teow (Vegan Stir-Fried Noodles)

Ingredients

• 16 oz Flat Rice Noodles
• 8 oz Vegan Shrimp Substitute
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives, chopped
• 4 cloves Garlic, minced
• 3 tablespoons Dark Soy Sauce
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Sugar
• 2 tablespoons Vegetable Oil
• 1 teaspoon Chili Paste

Instructions

1. 1If you are using dried flat rice noodles, place the 16 oz Flat Rice Noodles in a large bowl and cover them with warm water. Let them soak until they are soft, which should take about 15 to 20 minutes. Once softened, drain the noodles completely.
2. 2Place a large wok or skillet on the stove over high heat. Add the 2 tablespoons of Vegetable Oil and heat until it shimmers, about 400°F (200°C).
3. 3Add the 4 cloves of minced Garlic to the hot oil and stir-fry for about 30 seconds, until you can smell its fragrance.
4. 4Add the 8 oz Vegan Shrimp Substitute to the wok. Stir-fry for 2 to 3 minutes, until it begins to look slightly browned.
5. 5Add the drained 16 oz Flat Rice Noodles to the wok. Stir-fry for 2 to 3 minutes, tossing them with the shrimp substitute and garlic.
6. 6Pour in the 3 tablespoons of Dark Soy Sauce, 2 tablespoons of Light Soy Sauce, 1 tablespoon of Sugar, and 1 teaspoon of Chili Paste. Stir everything together well until the noodles are evenly coated with the sauce.
7. 7Add the 2 cups of Bean Sprouts and the 1/2 cup of chopped Chinese Chives to the wok. Stir-fry for 1 more minute, just until the vegetables are slightly wilted but still have a bit of crunch.
8. 8Serve the Char Kway Teow hot immediately.

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