Char Kway Teow [0000143]

Ingredients:

8 oz gluten-free flat rice noodles
1/2 cup gluten-free soy sauce
2 tablespoons gluten-free oyster sauce
2 tablespoons gluten-free fish sauce
1 tablespoon brown sugar
2 tablespoons gluten-free vegetable oil
1 cup shrimp, peeled and deveined
1 cup chicken breast, thinly sliced
2 cloves garlic, minced
2 eggs, lightly beaten
2 cups bean sprouts
2 green onions, sliced
Fresh lime wedges for serving


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

In a bowl, mix gluten-free soy sauce, gluten-free oyster sauce, gluten-free fish sauce, and brown sugar. Set aside.

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

Add minced garlic and cook until fragrant. Add shrimp and sliced chicken, stirring until cooked through.

Push the meat to one side of the wok. Pour beaten eggs into the other side and scramble until just set.

Add cooked gluten-free rice noodles to the wok.

Pour the sauce mixture over the noodles and toss everything together until well combined.

Stir in bean sprouts and sliced green onions, cooking for an additional 2-3 minutes.

Serve hot, with fresh lime wedges on the side for squeezing over the top.

Enjoy your gluten-free Char Kway Teow, a flavorful and classic Malaysian dish!