Char Kway Teow with Plant-Based Protein

Ingredients

• about 450 g Flat Rice Noodles (Kway Teow)
• 1 cup Plant-Based Shrimp
• 1 cup Chinese Sausage (Vegan)
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives
• 4 cloves Garlic
• 3 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 2 tbsp Oyster Sauce (Vegan)
• 1 tbsp Chili Paste
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a wok or large skillet over high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 204.4°C (200°C).
2. 2Add the 4 cloves of minced garlic to the hot oil and stir-fry for 30 seconds until you can smell its fragrance.
3. 3Add the 1 cup of plant-based shrimp and the 1 cup of vegan Chinese sausage to the wok. Stir-fry for 2-3 minutes until they are lightly browned.
4. 4Add the about 450 g of flat rice noodles and the 2 cups of bean sprouts to the wok. Stir-fry for 2 minutes, tossing them with the other ingredients.
5. 5Pour in the 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of vegan oyster sauce, and 1 tablespoon of chili paste. Stir-fry everything together for 1-2 minutes until the noodles are evenly coated and the sauces have slightly thickened.
6. 6Add the 1/2 cup of Chinese chives to the wok and stir-fry for 1 more minute until they are just wilted.
7. 7Remove the wok from the heat and serve the Char Kway Teow immediately.

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