Gluten-Free Char Kway Teow

Ingredients

• 500 g Wide rice noodles
• 200 g Shrimp
• 100 g Chinese sausage
• 1 cup Bean sprouts
• 2 large Eggs
• 3 cloves Garlic
• 3 tbsp Gluten-free soy sauce
• 1 tbsp Dark soy sauce (gluten-free)
• 1 tsp Chili paste
• 2 tbsp Vegetable oil

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

Instructions

1. 1Prepare your ingredients: Mince the 3 cloves of garlic. Slice the 100 g of Chinese sausage into thin rounds. Peel and devein the 200 g of shrimp. Measure out the 3 tbsp of gluten-free soy sauce, 1 tbsp of dark soy sauce (gluten-free), and 1 tsp of chili paste. Have the 500 g of wide rice noodles ready.
2. 2Heat a large wok or skillet over medium-high heat (around 190.6°C / 190°C) with 1 tbsp of vegetable oil. Add the minced 3 cloves of garlic and the sliced 100 g of Chinese sausage. Stir-fry for 1-2 minutes until the garlic is fragrant and the sausage is lightly browned.
3. 3Add the 200 g of shrimp to the wok. Cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and are opaque. Be careful not to overcook them.
4. 4Add the 500 g of wide rice noodles to the wok. Pour in the 3 tbsp of gluten-free soy sauce, 1 tbsp of dark soy sauce (gluten-free), and 1 tsp of chili paste. Stir-fry everything together for 3-5 minutes, ensuring the noodles are evenly coated and heated through.
5. 5Push the noodle mixture to one side of the wok. Add the remaining 1 tbsp of vegetable oil to the empty side. Crack the 2 large eggs into the oiled space. Lightly scramble the eggs until they are just set, about 1-2 minutes.
6. 6Gently mix the scrambled eggs into the noodles and other ingredients. Add the 1 cup of bean sprouts and toss everything together for another 1-2 minutes until the bean sprouts are slightly wilted but still crisp. Serve immediately.

Substitutions

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