Dairy-Free Char Kway Teow

Ingredients

• 1 lb Flat Rice Noodles
• 1/2 lb Shrimp
• 4 links Chinese Sausage (Lap Cheong)
• 1/4 cup Cockles (optional)
• 2 cups Bean Sprouts
• 1/4 cup Chives
• 2 large Eggs
• 2 tablespoons Dark Soy Sauce
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Oyster Sauce (vegan)
• 1 tablespoon Chili Paste (Sambal Oelek)
• 3 cloves Garlic
• 2 tablespoons Vegetable Oil

Instructions

1. 1Fill a large bowl with warm water. Add the 1 lb Flat Rice Noodles and soak them until they are softened, about 15-20 minutes. Drain the noodles well and set aside.
2. 2Slice the 4 links Chinese Sausage thinly, about 1/8-inch thick. Mince the 3 cloves Garlic. Chop the 1/4 cup Chives.
3. 3Heat the 2 tablespoons Vegetable Oil in a large wok or a 12-inch skillet over medium-high heat (350°F / 175°C). Add the minced garlic and stir-fry for about 30 seconds until it is fragrant, being careful not to burn it.
4. 4Add the 1/2 lb Shrimp and the sliced Chinese Sausage to the wok. Stir-fry for 3-4 minutes, until the shrimp turn pink and opaque and the Chinese sausage is lightly browned. The shrimp should reach an internal temperature of 145°F (63°C).
5. 5Push the shrimp and sausage to one side of the wok. Crack the 2 large Eggs into the empty space. Lightly scramble the eggs until they are just set, about 1 minute.
6. 6Add the drained 1 lb Flat Rice Noodles to the wok. Pour in the 2 tablespoons Dark Soy Sauce, 2 tablespoons Light Soy Sauce, 1 tablespoon Vegan Oyster Sauce, and 1 tablespoon Chili Paste. Stir everything together gently for 2-3 minutes, ensuring the noodles are evenly coated with the sauces and mixed with the eggs, shrimp, and sausage.
7. 7Add the 2 cups Bean Sprouts, 1/4 cup Cockles (if using), and the chopped 1/4 cup Chives to the wok. Continue to stir-fry for another 1 minute, just until the bean sprouts are slightly wilted but still have a little crunch. The cockles should be heated through.
8. 8Serve the Dairy-Free Char Kway Teow immediately.

Substitutions

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