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
• 2 Eggs, beaten
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives (Kucai), chopped
• 3 cloves Garlic, minced
• 3 tablespoons Coconut Aminos
• 1 tablespoon Fish Sauce
• 1 teaspoon Chili Paste (optional)
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large wok or 30.48 cm skillet over high heat until shimmering, about 175°C.
2. 2Add the 3 cloves of minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
3. 3Add the about 225 g of shrimp and about 113 g of Chinese sausage to the wok. Stir-fry for 2-3 minutes until the shrimp turn pink and opaque and the sausage is lightly browned.
4. 4Push the shrimp and sausage to one side of the wok. Pour the 2 beaten eggs into the empty space and scramble them lightly until just set, about 1 minute.
5. 5Add the about 450 g of Wide Rice Noodles, 3 tablespoons of coconut aminos, 1 tablespoon of fish sauce, and 1 teaspoon of chili paste (if using) to the wok. Stir-fry everything together for 3-4 minutes, until the noodles are heated through and well-coated with the sauce.
6. 6Add the 2 cups of bean sprouts and 1/2 cup of chopped Chinese chives to the wok. Stir-fry for 1 more minute, until the bean sprouts are slightly tender-crisp and the chives are wilted.
7. 7Serve the Char Kway Teow immediately.

Substitutions

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