Keto Char Kway Teow (Noodles)

Ingredients

• 1 lb Konjac Noodles
• 0.5 lb Prawns
• 4 oz Chinese Sausage (Keto-Friendly)
• 2 Eggs
• 1 cup Bean Sprouts
• 2 cloves Garlic
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Dark Soy Sauce (Gluten-Free)
• 1 tsp Erythritol
• 1 tsp Fish Sauce
• 1 tsp Chili Paste
• 2 tbsp Avocado Oil

Instructions

1. 1Thoroughly rinse and drain the 1 lb konjac noodles. Set aside.
2. 2Heat 2 tbsp avocado oil in a 12-inch wok or large skillet over medium-high heat, about 400°F (200°C). Add the 2 cloves of minced garlic and sauté for about 30 seconds until fragrant.
3. 3Add the 0.5 lb prawns and 4 oz sliced Chinese sausage to the wok. Stir-fry for 2-3 minutes, until the prawns turn pink and opaque.
4. 4Push the prawns and sausage to one side of the wok. Crack the 2 eggs into the empty space. Scramble the eggs with your spatula until they are mostly cooked, then break them up and mix them with the prawns and sausage.
5. 5Add the 1 lb konjac noodles, 1 cup bean sprouts, 2 tbsp soy sauce (gluten-free tamari), 1 tbsp dark soy sauce (gluten-free), 1 tsp erythritol, 1 tsp fish sauce, and 1 tsp chili paste to the wok. Stir-fry everything together for 5-7 minutes, until the noodles are heated through and all ingredients are well combined.
6. 6Serve the Keto Char Kway Teow hot.

Substitutions

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