Char Kuay Teow [0000807]

Ingredients:

8 ounces gluten-free flat rice noodles (kuay teow)
2 tablespoons gluten-free vegetable oil
2 cloves garlic, minced
2 links gluten-free Chinese sausage (lap cheong), sliced
1/2 cup gluten-free shrimp, peeled and deveined
2 large eggs, lightly beaten
1 cup bean sprouts
2 tablespoons gluten-free soy sauce
Chopped green onions for garnish
Lime wedges for serving (optional)

Instructions:

Cook the gluten-free flat rice noodles according to the package instructions. Drain and set them aside.

Heat the gluten-free vegetable oil in a large wok or skillet over medium-high heat.

Add the minced garlic and sliced gluten-free Chinese sausage (lap cheong). Stir-fry for about 2-3 minutes until the sausage is slightly browned.

Push the sausage to one side of the wok and add the peeled and deveined gluten-free shrimp to the other side. Stir-fry the shrimp for 2-3 minutes until they turn pink.

Push the shrimp to one side and pour the beaten eggs into the other side of the wok. Scramble the eggs until they are cooked but still slightly runny.

Add the cooked gluten-free flat rice noodles to the wok, followed by the gluten-free soy sauce. Stir-fry everything together for about 2-3 minutes until well combined.

Add the bean sprouts to the wok and stir-fry for an additional 1-2 minutes until they are slightly wilted.

Taste the Char Kuay Teow and adjust the seasoning with more gluten-free soy sauce if needed.

Serve your gluten-free Char Kuay Teow hot, garnished with chopped green onions and lime wedges if desired.

Enjoy this gluten-free version of a classic Malaysian dish!