Rye Free Char Kway Teow

Total time25 min

Prep time15 min

Cook time10 min

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Ingredients

2 servings

For the sauce

2 tbsp dark soy sauce
Sushi Chef Soy Sauce, Dark, Japanese Style Lee Kum Kee Soy Sauce Premium Dark Bottle - 16.9 Fl. Oz.Jcs Soya Sauce, Dark Thick Joyce Che Sauce Soy Double Black - 10 OZ Pearl River Superior Dark Soy Sauce
See all
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
½ cup garlic chives (or green onion tops), cut into 1-inch pieces
½ 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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