Gluten-Free Char Kway Teow

Instructions

1. 1Place the about 450 g wide rice noodles in a large bowl and cover with warm water. Let them soak until softened, about 10 minutes. Drain the noodles completely.
2. 2Slice the about 113 g Chinese sausage into thin rounds.
3. 3Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering, about 204.4°C (200°C).
4. 4Add the 2 cloves minced garlic to the hot oil and stir-fry until fragrant, about 30 seconds. Do not let the garlic burn.
5. 5Add the about 225 g shrimp and the sliced about 113 g Chinese sausage to the wok. Stir-fry for 2-3 minutes, until the shrimp turns pink and is cooked through. The internal temperature of the shrimp should reach 63°C.
6. 6Push the shrimp and sausage to one side of the wok. Crack the 2 large eggs into the empty side of the wok and lightly scramble them until just set, about 1 minute.
7. 7Add the drained about 450 g wide rice noodles, 3 tbsp gluten-free soy sauce (Tamari), 1 tbsp dark soy sauce, 2 tbsp oyster sauce, and 1 tsp chili paste (sambal oelek) to the wok. Stir everything together with the shrimp, sausage, and eggs. Continue to stir-fry for 3-4 minutes, until the noodles are heated through and well coated with the sauces.
8. 8Add the 1 cup bean sprouts and 1/2 cup Chinese chives to the wok. Stir-fry for 1 more minute, just until the sprouts and chives are slightly wilted but still crisp.
9. 9Serve the Gluten-Free Char Kway Teow immediately.

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