Char Kway Teow

Ingredients

• 300g Fresh flat rice noodles
• 150g Shrimp, peeled and deveined
• 1 Chinese sausage (Lap Cheong), sliced
• 100g Bean sprouts
• 2 EL Dark soy sauce
• 1 EL Light soy sauce
• 1 TL Fish sauce
• 1/2 TL Sugar
• 2 EL Vegetable oil
• 2 Zehen Garlic, minced
• 1 Egg
• Optional Spring onions, chopped, for garnish

Instructions

1. Heat a wok or large skillet over high heat until it begins to lightly smoke. Add half of the vegetable oil and swirl to coat the surface.
2. Add the shrimp and Chinese sausage to the wok and stir-fry for 2-3 minutes until the shrimp are pink and the sausage is lightly browned. Remove from the wok and set aside.
3. Add the remaining oil and minced garlic to the wok and stir-fry for 15 seconds until fragrant. Push the garlic to one side of the wok.
4. Crack the egg directly into the empty part of the wok and scramble quickly to form an omelet. Once almost fully set, mix it with the garlic.
5. Add the flat rice noodles, dark soy sauce, light soy sauce, fish sauce, and sugar to the wok. Stir-fry vigorously to coat the noodles evenly with the sauce and heat through, for about 2-3 minutes.
6. Return the stir-fried shrimp and Chinese sausage to the wok, along with the bean sprouts. Toss quickly until the sprouts are slightly wilted but still crisp, about 1 minute.
7. Serve the Char Kway Teow immediately, optionally garnished with chopped spring onions. Enjoy this flavorful and authentic dish!

Nutrition