Vegan Char Kway Teow

Ingredients

• 16 oz Wide Rice Noodles
• 8 oz Vegan Sausage
• 2 cups Bean Sprouts
• 1/2 cup Chinese Chives
• 4 tbsp Dark Soy Sauce
• 2 tbsp Light Soy Sauce
• 1 tsp Sugar
• 2 tbsp Vegetable Oil
• 3 cloves Garlic

Instructions

1. 1Prepare your ingredients: Cut the 8 oz of vegan sausage into bite-sized pieces. Mince the 3 cloves of garlic. Measure out the 16 oz of wide rice noodles, 2 cups of bean sprouts, 1/2 cup of Chinese chives, 4 tbsp of dark soy sauce, 2 tbsp of light soy sauce, and 1 tsp of sugar.
2. 2Heat a large wok or skillet over high heat until a drop of water evaporates instantly. Add the 2 tbsp of vegetable oil and let it shimmer, about 30 seconds.
3. 3Add the minced 3 cloves of garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn it.
4. 4Add the bite-sized 8 oz vegan sausage pieces to the wok and stir-fry for 3-4 minutes until they are lightly browned on all sides.
5. 5Add the 16 oz of wide rice noodles to the wok. Stir-fry for 2-3 minutes, separating the noodles and tossing them with the sausage and garlic.
6. 6Pour the 4 tbsp of dark soy sauce and 2 tbsp of light soy sauce over the noodles. Sprinkle the 1 tsp of sugar evenly across the mixture. Toss everything together for 1-2 minutes until the noodles are evenly coated and have absorbed the sauces.
7. 7Add the 2 cups of bean sprouts and the 1/2 cup of Chinese chives to the wok. Stir-fry for another 1-2 minutes, just until the bean sprouts are slightly tender-crisp and the chives are wilted. The total cooking time should be around 15-20 minutes.
8. 8Serve the Vegan Char Kway Teow immediately while it is hot and smoky.

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