Gluten-Free Char Kway Teow (Stir-Fried Noodles)

Instructions

1. 1If you are using dried wide rice noodles (about 450 g), soak them in warm water until they are softened and pliable, then drain them well. Slice the about 113 g of Chinese sausage into thin pieces. Peel and devein the about 225 g of shrimp. Mince the 3 cloves of garlic.
2. 2In a small bowl, combine the 2 tbsp of dark soy sauce, 2 tbsp of sweet soy sauce, 1 tbsp of fish sauce, and 1 tsp of chili paste. Stir these ingredients together until they are well mixed.
3. 3Heat 2 tbsp of vegetable oil and 1 tbsp of lard in a wok over high heat until the oil is shimmering, which is about 204.4°C (200°C). Add the minced 3 cloves of garlic and the sliced about 113 g of Chinese sausage to the hot wok. Stir-fry for about 1 minute, or until the garlic is fragrant and the sausage is lightly browned.
4. 4Add the prepared about 225 g of shrimp to the wok and stir-fry for 1-2 minutes, until the shrimp turn pink and opaque. Push the shrimp, sausage, and garlic to one side of the wok.
5. 5Crack the 2 large eggs into the empty side of the wok. Lightly scramble the eggs with your spatula until they are mostly set, about 30-60 seconds. Add the drained about 450 g of wide rice noodles and the prepared sauce mixture to the wok.
6. 6Stir-fry everything together vigorously for 2-3 minutes, ensuring the noodles are thoroughly coated with the sauce and heated through. Add the 2 cups of bean sprouts and continue to stir-fry for another 1 minute, until the sprouts are slightly tender but still crisp.
7. 7Serve the Gluten-Free Char Kway Teow immediately.

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