Keto Char Kway Teow with Shirataki Noodles

Ingredients

• about 450 g Shirataki noodles, drained and rinsed
• about 225 g Prawns, peeled and deveined
• about 113 g Chinese sausage (Lap Cheong), sliced
• 2 Eggs
• 1 cup Bean sprouts
• 2 cloves Garlic, minced
• 2 tbsp Coconut aminos
• 1 tbsp Fish sauce
• 1 tbsp Chili paste
• 2 tbsp Lard or coconut oil

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

Instructions

1. 1Heat 2 tablespoons of lard or coconut oil in a wok or large pan over high heat, which is about 204.4°C (200°C).
2. 2Add the 2 cloves of minced garlic and the about 113 g of Chinese sausage, sliced. Stir-fry for 1 minute until the garlic smells fragrant and the sausage begins to brown slightly.
3. 3Add the about 225 g of prawns, peeled and deveined, to the pan. Cook for 2-3 minutes, stirring, until they turn pink and opaque.
4. 4Push all the ingredients to one side of the wok. Crack the 2 eggs into the empty space and scramble them until they are mostly cooked, about 1-2 minutes.
5. 5Add the about 450 g of shirataki noodles, drained and rinsed, to the pan. Pour in the 2 tablespoons of coconut aminos, 1 tablespoon of fish sauce, and 1 tablespoon of chili paste. Stir everything together for 3-4 minutes until the noodles are heated through and coated in the sauce.
6. 6Add the 1 cup of bean sprouts to the pan. Stir-fry for 1 more minute, just until the sprouts are slightly wilted but still have a crisp texture.
7. 7Serve the Keto Char Kway Teow immediately.

Substitutions

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