Gluten-Free Char Kway Teow

Ingredients

• 500 g Wide gluten-free rice noodles
• 300 g Prawns
• 150 g Chinese sausage (gluten-free)
• 200 g Cockles
• 1 cup Bean sprouts
• 0.5 cup Chinese chives
• 2 large Eggs
• 3 cloves Garlic
• 2 tbsp Dark soy sauce (gluten-free)
• 1 tbsp Light soy sauce (gluten-free)
• 1 tbsp Fish sauce
• 1 tsp Chili paste
• 2 tbsp Vegetable oil

Instructions

1. 1Prepare the 500 g Wide gluten-free rice noodles by following the package instructions. While the noodles are cooking, slice the 150 g Chinese sausage into thin rounds and finely chop the 3 cloves Garlic.
2. 2Heat 2 tbsp Vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat (400°F / 200°C). Add the chopped 3 cloves Garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
3. 3Add the 300 g Prawns and the sliced 150 g Chinese sausage to the wok. Stir-fry for 2-3 minutes until the prawns turn pink and are cooked through, reaching an internal temperature of 145°F (63°C).
4. 4Add the 200 g Cockles to the wok and stir-fry for 1 minute until they begin to open. Discard any cockles that remain closed.
5. 5Push all the ingredients to one side of the wok. Crack the 2 large Eggs into the empty space and scramble them until just set, about 1-2 minutes.
6. 6Add the prepared 500 g Wide gluten-free rice noodles, 1 cup Bean sprouts, and 0.5 cup Chinese chives to the wok. Pour over the 2 tbsp Dark soy sauce (gluten-free), 1 tbsp Light soy sauce (gluten-free), 1 tbsp Fish sauce, and 1 tsp Chili paste.
7. 7Stir-fry everything together vigorously for 2-3 minutes, ensuring the noodles, vegetables, and sauces are well combined and heated through. The noodles should be tender and coated in the sauce.
8. 8Serve the Char Kway Teow immediately.

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