Gluten-Free Char Kway Teow

Ingredients

• about 450 g Gluten-Free Flat Rice Noodles
• about 225 g Shrimp
• about 113 g Chinese Sausage (Lup Cheong)
• 2 large Eggs
• 2 cups Bean Sprouts
• 0.5 cup Chives
• 2 tbsp Dark Soy Sauce (Gluten-Free)
• 1 tbsp Light Soy Sauce (Gluten-Free)
• 1 tbsp Oyster Sauce (Gluten-Free)
• 1 tsp Chili Paste
• 2 cloves Garlic

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

Instructions

1. 1Prepare the about 450 g Gluten-Free Flat Rice Noodles according to the instructions on their packaging. Once cooked, set them aside.
2. 2Slice the about 113 g Chinese Sausage (Lup Cheong) into 0.635 cm thick rounds. Mince the 2 cloves Garlic.
3. 3Heat 2 tablespoons of cooking oil in a 35.56 cm wok or large skillet over high heat until it shimmers, about 204.4°C (200°C). Add the minced 2 cloves Garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
4. 4Add the about 225 g Shrimp and the sliced about 113 g Chinese Sausage (Lup Cheong) to the wok. Stir-fry for 2-3 minutes, until the shrimp turns pink and opaque, and the sausage is lightly browned.
5. 5Push the ingredients to one side of the wok. Crack the 2 large Eggs into the empty space and scramble them until just cooked, about 1 minute.
6. 6Add the cooked about 450 g Gluten-Free Flat Rice Noodles, 2 cups Bean Sprouts, and 0.5 cup Chives to the wok. Toss everything together with the shrimp, sausage, and eggs.
7. 7Pour in the 2 tbsp Dark Soy Sauce (Gluten-Free), 1 tbsp Light Soy Sauce (Gluten-Free), and 1 tbsp Oyster Sauce (Gluten-Free). Add the 1 tsp Chili Paste. Stir-fry for another 2-3 minutes, tossing constantly, until all ingredients are evenly coated and heated through.
8. 8Serve the Char Kway Teow immediately.

Substitutions

Related Guides