Char Kway Teow

Ingredients

Flat rice noodles

8 ounces, soaked

Shrimp

8 ounces, peeled and deveined

Chinese sausage

4 ounces, sliced thinly

Bean sprouts

1 cup

Eggs

2, beaten

Garlic

4 cloves, minced

Vegetable oil

2 tablespoons

Light soy sauce

2 tablespoons

Dark soy sauce

1 tablespoon

Fish sauce

1 tablespoon

Sugar

1 teaspoon

Chili paste

1 tablespoon, or to taste

Green onions

2, chopped

Lime wedges

for serving

Instructions

1. Soak the flat rice noodles in hot water for about 10 minutes until softened. Drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat until shimmering.
3. Add the minced garlic and stir-fry for about 1 minute until fragrant, being careful not to burn it.
4. Add the shrimp and sliced Chinese sausage to the pan. Stir-fry until the shrimp turns pink and the sausage is slightly caramelized, approximately 2-3 minutes.
5. Push the ingredients to one side of the pan and crack the beaten eggs into the empty space. Scramble the eggs until just cooked through, then mix them with the other ingredients.
6. Add the drained flat rice noodles to the pan and stir-fry for 2-3 minutes, ensuring the noodles are well coated with the flavors and heated through.
7. Pour in the dark soy sauce, light soy sauce, fish sauce, sugar, and chili paste (adjust to your spice preference). Stir-fry for an additional 2 minutes, allowing the noodles to absorb the sauces.
8. Finally, add the bean sprouts and chopped green onions, stirring for 1-2 minutes until the bean sprouts are slightly wilted but still crunchy.
9. Remove from heat and serve hot with lime wedges on the side for an added zesty kick.