Keto Char Kway Teow with Zucchini Noodles

Ingredients

• 4 cups Zucchini noodles
• about 225 g Shrimp
• about 113 g Chinese sausage (lup cheong)
• 2 Eggs
• 1 cup Bean sprouts
• 2 cloves Garlic
• 2 tbsp Soy sauce alternative (coconut aminos)
• 1 tbsp Oyster sauce alternative (mushroom sauce)
• 1/2 tsp Chili flakes

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

Instructions

1. 1Place a 30.48 cm wok or large skillet over medium-high heat (204.4°C/200°C). Add the about 113 g Chinese sausage (lup cheong) and cook for 2-3 minutes, stirring occasionally, until it begins to render its fat and becomes slightly crispy.
2. 2Add the 2 cloves garlic, minced, and the about 225 g shrimp to the wok. Stir-fry for 2-3 minutes, until the shrimp turns pink and opaque. Be careful not to overcook the shrimp.
3. 3Add the 4 cups zucchini noodles and 1 cup bean sprouts to the wok. Continue to stir-fry for 3-5 minutes, or until the zucchini noodles are tender-crisp and the bean sprouts are slightly wilted. The zucchini noodles should still have a slight bite.
4. 4Push all the ingredients to one side of the wok. Crack the 2 eggs into the empty space. Scramble the eggs for 1-2 minutes until they are mostly set, then break them up and mix them into the other ingredients.
5. 5Add the 2 tbsp soy sauce alternative (coconut aminos) and 1 tbsp oyster sauce alternative (mushroom sauce) to the wok. Sprinkle in the 1/2 tsp chili flakes. Stir everything together well for 1-2 minutes until the noodles and other ingredients are evenly coated and heated through.
6. 6Serve immediately.

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