Gluten-Free Char Kway Teow with Shrimp and Chinese Sausage

Instructions

1. 1Prepare the about 450 g gluten-free flat rice noodles by following the package instructions. Once cooked, drain them well and set them aside. Peel and devein the about 450 g shrimp. Slice the 4 links of Chinese sausage into bite-sized pieces. Mince the 4 cloves of garlic. Cut the 1/2 cup of Chinese chives into 2.54 cm lengths.
2. 2Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat until it shimmers, approximately 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 sliced Chinese sausage and the prepared shrimp to the wok. Stir-fry for 3-5 minutes, or until the shrimp turn pink and opaque and are cooked through. The internal temperature of the shrimp should reach 63°C.
4. 4Push the cooked shrimp and Chinese sausage to one side of the wok. Crack the 2 large eggs into the empty space in the wok. Scramble the eggs gently for about 1-2 minutes until they are just set.
5. 5Add the prepared about 450 g gluten-free flat rice noodles, 2 cups of bean sprouts, and 1/2 cup of Chinese chives to the wok with the shrimp, sausage, and eggs. Pour over the 3 tablespoons of gluten-free soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of dairy-free gluten-free oyster sauce, and 1 tablespoon of palm sugar.
6. 6Stir-fry everything together vigorously for 2-3 minutes, ensuring all ingredients are well combined and coated with the sauce. Continue cooking until the noodles are heated through and the bean sprouts are slightly tender-crisp.

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