Malaysian Char Kway Teow with Shrimp

Ingredients

• 10 ounces wide flat rice noodles
• 10 ounces peeled, deveined shrimp
• 2 tablespoons neutral oil
• 2 garlic cloves, minced
• 2 Chinese sausages, thinly sliced, optional
• 2 large eggs, beaten
• 2 cups bean sprouts
• 3 scallions, cut into 2-inch lengths
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar

Steps

1. Loosen the rice noodles according to the package directions and pat them dry so they can fry rather than steam.
2. Heat a wok until very hot. Add oil, shrimp, and sausage if using; stir-fry for 2 minutes until the shrimp are just opaque, then remove.
3. Add garlic, then pour in the eggs and scramble until barely set.
4. Add noodles, soy sauces, oyster sauce, and sugar. Toss rapidly for 2 to 3 minutes until the noodles pick up some charred edges.
5. Return shrimp, add bean sprouts and scallions, and toss for 1 minute until the sprouts are warmed but still crisp.
6. Serve immediately while the noodles are smoky and springy.

Allergen note: Contains shellfish, egg, soy, and may contain wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.