Gluten-Free Char Kway Teow

Ingredients

• about 450 g Wide rice noodles
• about 225 g Shrimp
• 1/4 cup Cockles (optional)
• about 113 g Chinese sausage (lup cheong)
• 2 large Eggs
• 2 cups Bean sprouts
• 1/4 cup Chives
• 2 cloves Garlic
• 3 tbsp Soy sauce (gluten-free)
• 1 tbsp Dark soy sauce (gluten-free)
• 1 tbsp Oyster sauce (gluten-free)
• 1 tsp Chili paste

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

Instructions

1. 1Prepare the about 450 g wide rice noodles by following the package instructions. While the noodles are cooking, slice the about 113 g Chinese sausage into thin rounds and mince the 2 cloves of garlic.
2. 2Heat 2 tablespoons of cooking oil in a large wok or 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the minced garlic and stir-fry for about 30 seconds until it smells fragrant, being careful not to burn it.
3. 3Add the about 113 g Chinese sausage to the wok and stir-fry for 2 minutes until it begins to brown slightly. Add the about 225 g shrimp and cook for another 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque.
4. 4Push the cooked shrimp and sausage to one side of the wok. Crack the 2 large eggs into the empty side of the wok and scramble them with your spatula until they are mostly cooked through, about 1 minute.
5. 5Add the prepared about 450 g wide rice noodles to the wok. Pour in the 3 tbsp gluten-free soy sauce, 1 tbsp gluten-free dark soy sauce, 1 tbsp gluten-free oyster sauce, and 1 tsp chili paste. Stir everything together gently for 2-3 minutes, ensuring the noodles are evenly coated with the sauces and mixed with the egg, shrimp, and sausage.
6. 6Add the 2 cups bean sprouts, 1/4 cup chives, and 1/4 cup cockles (if using) to the wok. Continue to stir-fry for 1 minute more, just until the bean sprouts are slightly tender but still have a bit of a crunch.
7. 7Serve the Gluten-Free Char Kway Teow immediately.

Substitutions

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