Dairy-Free Char Kway Teow (Fried Noodles)

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g prawns. Slice the 4 links Chinese sausage into about 0.64 cm thick rounds. Mince the 4 cloves garlic. Chop the 2 stalks green onions. Crack the 2 large eggs into a small bowl and lightly beat them. Have the about 450 g fresh wide rice noodles ready.
2. 2Heat a wok or large skillet over high heat until a drop of water evaporates instantly. Add the 3 tbsp vegetable oil and let it heat until it shimmers, about 30 seconds.
3. 3Add the minced garlic to the hot oil and stir-fry for 15-30 seconds until fragrant, being careful not to burn it. Add the about 450 g prawns and the sliced Chinese sausage. Stir-fry for 2-3 minutes, or until the prawns turn pink and opaque and are cooked through.
4. 4Push the cooked prawns and sausage to one side of the wok. Pour the beaten eggs into the empty side of the wok. Scramble the eggs lightly until they are just set, about 1 minute.
5. 5Add the about 450 g fresh wide rice noodles to the wok. Pour in the 2 tbsp dark soy sauce, 1 tbsp light soy sauce, and 2 tbsp oyster sauce substitute. Stir-fry everything together vigorously for 3-5 minutes, until the noodles are well coated with the sauces and heated through, and they have a slightly chewy texture.
6. 6Add the 2 cups bean sprouts to the wok. Continue to stir-fry for another 1 minute, just until the bean sprouts are slightly softened but still have a crisp bite.
7. 7Remove the wok from the heat. Garnish the Char Kway Teow with the chopped green onions. If desired, stir in 1-2 tsp chili sauce for extra spice before serving immediately.

Substitutions

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