Dairy-Free Char Kway Teow (Stir-Fried Noodles)

Ingredients

• about 450 g Wide Rice Noodles (kway teow)
• about 225 g Shrimp (peeled and deveined)
• about 113 g Chinese Sausage (lap cheong), sliced
• 2 large Eggs
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives (cut into 2-inch pieces)
• 3 cloves Garlic (minced)
• 3 tbsp Soy Sauce
• 2 tbsp Sweet Soy Sauce (kecap manis)
• 2 tbsp Oyster Sauce (dairy-free)
• 1 tsp Chili Paste (sambal oelek)
• 3 tbsp Vegetable Oil

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

Instructions

1. 1Place the about 450 g wide rice noodles in a large bowl. Cover the noodles completely with warm water. Let them soak for 15 to 20 minutes, until they are softened but still have a slight chew. Drain the about 450 g wide rice noodles thoroughly in a colander.
2. 2Heat the 3 tbsp vegetable oil in a large wok or a 30.48 cm skillet over high heat until the oil shimmers, reaching approximately 204.4°C (200°C). Add the 3 cloves minced garlic and stir-fry for 30 seconds until it smells fragrant and is lightly golden, being careful not to burn it.
3. 3Add the about 113 g sliced Chinese sausage and the about 225 g shrimp to the wok. Stir-fry for 2 to 3 minutes, until the shrimp turn pink and are cooked through, reaching an internal temperature of 63°C, and the sausage is lightly browned.
4. 4Push the cooked Chinese sausage and shrimp to one side of the wok, creating an empty space. Crack the 2 large eggs into this empty space and scramble them gently for about 1 minute, until they are mostly set but still slightly wet.
5. 5Add the drained about 450 g wide rice noodles to the wok. Pour in the 3 tbsp soy sauce, 2 tbsp sweet soy sauce, 2 tbsp dairy-free oyster sauce, and 1 tsp chili paste. Stir everything together vigorously for 2 to 3 minutes, ensuring the noodles are evenly coated with the sauce and are heated through.
6. 6Add the 2 cups bean sprouts and 1/2 cup Chinese chives to the wok. Continue to stir-fry for another 1 to 2 minutes, just until the bean sprouts and chives are slightly wilted but still crisp. The dish is ready when the noodles are tender and well-mixed with all the other ingredients.
7. 7Serve the Char Kway Teow immediately.

Substitutions

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