Keto Char Kway Teow (Soy-Free)

Ingredients

• about 225 g Shirataki Noodles
• about 113 g Prawns
• about 57 g Chinese Sausage (Laping)
• 2 Eggs
• 1/2 cup Bean Sprouts
• 2 cloves Garlic
• 2 tbsp Coconut Aminos
• 1 tbsp Fish Sauce
• 1 tsp Chili Paste
• 1 tbsp Lard
• 2 Green Onions

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

Instructions

1. 1Prepare the about 225 g Shirataki Noodles by rinsing them under cold water and draining them very well. Place the drained noodles in a dry wok or large skillet over medium-high heat (190.6°C / 190°C) for 3-5 minutes, stirring occasionally, until any excess moisture has evaporated. Remove the noodles from the wok and set aside.
2. 2Place the same wok or large skillet back over high heat (204.4°C / 205°C). Add the 1 tbsp of Lard and let it melt until shimmering, about 30 seconds. Add the 2 cloves of minced Garlic and stir-fry until fragrant, about 30 seconds.
3. 3Add the about 113 g Prawns and the about 57 g Chinese Sausage to the wok. Stir-fry for 3-4 minutes, until the prawns turn pink and opaque, and the Chinese sausage is slightly browned.
4. 4Push the prawns and sausage to one side of the wok. Crack the 2 Eggs into the empty space and lightly scramble them until just set, about 1 minute.
5. 5Add the prepared about 225 g Shirataki Noodles, 1/2 cup Bean Sprouts, 2 tbsp Coconut Aminos, 1 tbsp Fish Sauce, and 1 tsp Chili Paste to the wok. Stir everything together quickly for 1-2 minutes, until the noodles and bean sprouts are heated through and everything is well combined.
6. 6Chop the 2 Green Onions. Stir most of the chopped green onions into the noodle mixture. Serve immediately, garnished with the remaining chopped green onions.

Substitutions

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