Keto Char Kway Teow (Noodle Stir-Fry)

Ingredients

• 16 oz Shirataki noodles
• 1 lb Shrimp
• 4 oz Chinese sausage (lup cheong)
• 2 cups Bean sprouts
• 3 cloves Garlic
• 2 tbsp Dark soy sauce (keto-friendly)
• 1 tbsp Fish sauce
• 1 tsp Chili flakes
• 2 tbsp Lard or coconut oil

Instructions

1. 1Rinse the 16 oz shirataki noodles thoroughly under cold running water. After rinsing, place them on paper towels and pat them completely dry to remove all excess moisture.
2. 2Slice the 4 oz Chinese sausage into thin rounds, approximately 1/8-inch thick. Mince the 3 cloves of garlic very finely.
3. 3Place a 12-inch wok or large skillet over high heat. Add the 2 tbsp of lard or coconut oil and heat until it shimmers, reaching approximately 450°F (230°C).
4. 4Add the minced 3 cloves of garlic and the 1 lb shrimp to the hot wok. Stir-fry continuously for 1 to 2 minutes, until the shrimp turn pink and are completely opaque throughout.
5. 5Add the sliced 4 oz Chinese sausage to the wok. Continue to stir-fry for 1 minute, until the sausage pieces are slightly crisped at the edges.
6. 6Add the 16 oz shirataki noodles (which were rinsed and dried) and the 2 cups of bean sprouts to the wok. Stir-fry vigorously for 3 to 4 minutes, ensuring the noodles are heated through and the bean sprouts are slightly tender-crisp.
7. 7Pour in the 2 tbsp dark soy sauce and the 1 tbsp fish sauce. Sprinkle in the 1 tsp chili flakes. Continue to stir-fry and toss everything together for 1 to 2 minutes, ensuring all ingredients are evenly coated and well combined.
8. 8Serve the Keto Char Kway Teow immediately while hot.

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