Vegan Char Kway Teow (Fried Noodles)

Ingredients

• about 450 g Flat Rice Noodles
• 3 tablespoons Vegetable Oil
• 3 cloves Garlic
• 1 bunch Chinese Broccoli (Gai Lan)
• 1 cup Bean Sprouts
• 3 tablespoons Vegan Fish Sauce
• 1 tablespoon Dark Sweet Vinegar
• 1 teaspoon Chili Paste
• 1 teaspoon Sugar
• 4 links Vegan Sausage

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

Instructions

1. 1Separate the about 450 g Flat Rice Noodles to prevent clumping. Finely mince the 3 cloves Garlic. Cut the 1 bunch Chinese Broccoli (Gai Lan) into 5.08 cm pieces, keeping the stems and leaves separate. Slice the 4 links Vegan Sausage into 1.27 cm thick rounds.
2. 2In a small bowl, whisk together the 3 tablespoons Vegan Fish Sauce, 1 tablespoon Dark Sweet Vinegar, 1 teaspoon Chili Paste, and 1 teaspoon Sugar until the sugar is dissolved and the mixture is well combined.
3. 3Heat the 3 tablespoons Vegetable Oil in a large wok or deep skillet over medium-high heat, aiming for 175°C. Add the minced 3 cloves Garlic and stir-fry for 30 seconds until it becomes fragrant, being careful not to burn it.
4. 4Add the sliced 4 links Vegan Sausage to the wok and stir-fry for 2 to 3 minutes, until the sausage rounds are lightly browned on the edges.
5. 5Add the separated about 450 g Flat Rice Noodles and the Chinese Broccoli stems to the wok. Stir-fry these ingredients together for 2 minutes.
6. 6Add the Chinese Broccoli leaves and the 1 cup Bean Sprouts to the wok. Stir-fry for 1 to 2 minutes, until the vegetables are slightly tender but still crisp. Pour the prepared sauce mixture over the noodles and vegetables.
7. 7Stir-fry everything vigorously for 1 to 2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. The sauce should thicken slightly and cling to the ingredients.
8. 8Serve the Vegan Char Kway Teow immediately while it is hot.

Substitutions

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