Mee Goreng (Soy-Free)

Ingredients

• 1 lb Yellow Noodles
• 1/2 lb Prawns
• 4 oz Chinese Sausage (Lop Cheong)
• 2 large Eggs
• 2 cups Bean Sprouts
• 2 cups Green Vegetables (e.g., Choy Sum)
• 3 cloves Garlic
• 1 medium Red Chilies
• 2 tablespoons Tomato Paste
• 2 tablespoons Fish Sauce
• 1 tablespoon Soy-Free Oyster Sauce
• 3 tablespoons Vegetable Oil

Instructions

1. 1Place a large pot over high heat and bring 4 quarts of water to a rolling boil. Add the 1 lb yellow noodles and cook for 3-5 minutes, or until tender but still firm to the bite. Drain the noodles immediately and rinse briefly under cold water to stop the cooking. Set aside.
2. 2Prepare your ingredients: Peel and devein the 1/2 lb prawns. Slice the 4 oz Chinese sausage into 1/4-inch thick rounds. Mince the 3 cloves garlic. Finely chop the 1 medium red chilies.
3. 3Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 450°F (230°C). Add the minced garlic and chopped red chilies and stir-fry for 30 seconds until fragrant.
4. 4Add the sliced Chinese sausage and the prepared prawns to the wok. Stir-fry for 2-3 minutes, until the prawns turn pink and opaque, and reach an internal temperature of 145°F (63°C).
5. 5Push the cooked prawns and sausage to one side of the wok. Crack the 2 large eggs into the empty side of the wok. Lightly scramble the eggs with your spatula until just set, about 1 minute.
6. 6Add the cooked 1 lb yellow noodles, 2 cups bean sprouts, and 2 cups green vegetables to the wok. Drizzle the remaining 2 tablespoons of vegetable oil over the ingredients. Stir-fry everything together for 2-3 minutes, until the vegetables are slightly wilted and the noodles are heated through.
7. 7Add the 2 tablespoons tomato paste, 2 tablespoons fish sauce, and 1 tablespoon soy-free oyster sauce to the wok. Continue to stir-fry for another 1-2 minutes, tossing constantly, until the sauce is evenly distributed over all the ingredients and everything is hot.

Substitutions

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