Emulsifier Free Char Kway Teow
Total time25 min
Prep time15 min
Cook time10 min
5.0(11)
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Learn more āIngredients
2 servings
For the sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sugar
For the stir-fry
- 14 oz fresh flat rice noodles (kway teow), gently separated
- 2 tbsp lard oil or neutral oil
- 2 links chinese lap cheong sausage (about 2 oz), thinly sliced on the diagonal
- 3 cloves garlic, minced
- 8 oz medium shrimp, peeled and deveined
- 2 large eggs
- 1 cup bean sprouts
- Ā½ cup garlic chives (or green onion tops), cut into 1-inch pieces
- Ā½ tsp white pepper
For serving
- sambal chili paste, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, stir together the dark soy sauce, light soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves. Set aside.
- 2
Heat a wok over the highest heat your burner allows until it begins to smoke. Add the lard or oil and swirl to coat the wok.
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