Gluten-Free Char Kway Teow

Ingredients

• about 450 g Wide Rice Noodles (Kway Teow)
• about 225 g Shrimp, peeled and deveined
• about 113 g Chinese Sausage (Lap Cheong), sliced
• 1/2 cup Cockles (optional)
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives, chopped
• 2 large Eggs
• 3 cloves Garlic, minced
• 2 tbsp Gluten-Free Dark Soy Sauce
• 1 tbsp Gluten-Free Light Soy Sauce
• 1 tsp Chili Paste (Sambal Oelek)
• 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. Heat the 2 tablespoons of vegetable oil until it shimmers, about 1 minute.
2. 2Add the 3 cloves of minced garlic to the hot oil and stir-fry until you can smell its fragrance, about 30 seconds.
3. 3Add the about 225 g of shrimp and the about 113 g of sliced Chinese sausage to the wok. Stir-fry for 1 minute, until the shrimp just begins to turn pink.
4. 4Push the shrimp and sausage to one side of the wok. Crack the 2 large eggs into the empty side and lightly scramble them until they are mostly set, about 1 minute.
5. 5Add the about 450 g of wide rice noodles, 2 tablespoons of gluten-free dark soy sauce, 1 tablespoon of gluten-free light soy sauce, and 1 teaspoon of chili paste to the wok. Stir everything together, coating the noodles well, and cook for 2-3 minutes until the noodles are heated through and have absorbed the sauces.
6. 6Add the 1/2 cup of cockles (if using) and the 2 cups of bean sprouts to the wok. Stir-fry for 1 minute, until the bean sprouts are slightly softened but still crisp.
7. 7Stir in the 1/2 cup of chopped Chinese chives and serve immediately.

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