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

Ingredients

• about 450 g Wide rice noodles
• about 113 g Chinese sausage
• about 225 g Shrimp
• 2 cups Bean sprouts
• 1/2 cup Garlic chives
• 2 tablespoons Dark gluten-free soy sauce
• 1 tablespoon Light gluten-free soy sauce
• 1 tablespoon Oyster sauce (gluten-free)
• 1 teaspoon Chili paste
• 2 tablespoons Vegetable oil
• 2 cloves Garlic

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

Instructions

1. 1Place the about 450 g wide rice noodles in a large bowl and cover with warm water. Let them soak for 10 minutes, or until they are softened but not mushy. Drain the noodles well and set them aside.
2. 2Prepare your ingredients: slice the about 113 g Chinese sausage into thin rounds, and peel and devein the about 225 g shrimp. Finely chop the 2 cloves garlic and cut the 1/2 cup garlic chives into 5.08 cm lengths.
3. 3Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers, about 204.4°C (200°C). Add the 2 cloves of chopped garlic and stir-fry for about 30 seconds until you can smell its fragrance, being careful not to burn it.
4. 4Add the about 113 g Chinese sausage and about 225 g shrimp to the wok. Stir-fry for 3-4 minutes, until the shrimp turn pink and opaque and the Chinese sausage is lightly browned. The shrimp should reach an internal temperature of 63°C.
5. 5Add the drained about 450 g rice noodles, 2 cups bean sprouts, and 1/2 cup garlic chives to the wok. Stir-fry everything together for 2-3 minutes, tossing gently to combine.
6. 6Pour in the 2 tablespoons dark gluten-free soy sauce, 1 tablespoon light gluten-free soy sauce, 1 tablespoon gluten-free oyster sauce, and 1 teaspoon chili paste. Stir-fry for another 1-2 minutes, until the sauces are evenly distributed and the noodles are heated through and slightly glossy.
7. 7Serve the Gluten-Free Char Kway Teow immediately while it is hot.

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