Keto Char Kway Teow with Cabbage Noodles

Ingredients

• 1 medium head Cabbage
• 1 lb Prawns (peeled and deveined)
• 4 oz Chinese sausage (lup cheong - sugar-free)
• 2 large Eggs
• 1 cup Bean sprouts
• 3 cloves Garlic
• 2 tbsp Dark soy sauce (gluten-free)
• 1 tbsp Fish sauce
• 1 tbsp Chili paste (sambal)
• 2 tbsp Coconut oil

Instructions

1. 1Prepare your ingredients: thinly slice the 1 medium head of cabbage to resemble flat rice noodles. Slice the 4 oz of Chinese sausage (lup cheong - sugar-free) into thin rounds. Mince the 3 cloves of garlic.
2. 2Heat 2 tbsp of coconut oil in a wok or large skillet over medium-high heat, about 375°F (190°C). Add the minced 3 cloves of garlic and the sliced 4 oz of Chinese sausage. Stir-fry for 1 minute until the garlic is fragrant and the sausage begins to render its fat.
3. 3Add the 1 lb of prawns to the wok. Stir-fry for 2-3 minutes until the prawns turn pink and are cooked through. The internal temperature of the prawns should reach 145°F (63°C).
4. 4Push the cooked ingredients to one side of the wok. Crack the 2 large eggs into the empty space. Scramble the eggs until they are just set, about 1-2 minutes.
5. 5Add the sliced 1 medium head of cabbage and the 1 cup of bean sprouts to the wok. Stir-fry everything together with the eggs and other ingredients for 2-3 minutes, until the cabbage is slightly tender but still has a slight crispness.
6. 6Pour in the 2 tbsp of dark soy sauce (gluten-free), 1 tbsp of fish sauce, and 1 tbsp of chili paste (sambal). Mix everything thoroughly to coat all the ingredients evenly. Cook for another 1 minute to allow the flavors to meld.
7. 7Serve the Keto Char Kway Teow hot immediately.

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