Gluten-Free Char Kway Teow
Dive into the irresistible flavors of Gluten-Free Char Kway Teow, a vibrant twist on a beloved Malaysian street food classic! This dish features silky gluten-free rice noodles stir-fried to perfection with succulent prawns, crispy Chinese sausage, and a medley of fresh bean sprouts and aromatic spring onions. Enhanced by a rich, savory blend of gluten-free soy sauces and oyster sauce with a hint of chili paste for a spicy kick, every bite is a harmony of smoky, umami-packed indulgence. Ready in just 35 minutes, this gluten-free recipe caters to dietary needs without sacrificing the bold, authentic flavors you crave. Perfect as a quick and satisfying dinner, it’s sure to impress family and friends alike.
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Recipe Information
Ingredients
- 250 grams Gluten-free rice noodles
- 3 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 200 grams Large prawns, peeled and deveined
- 2 pieces Chinese sausage (lap cheong), sliced
- 100 grams Bean sprouts
- 2 stalks Spring onions, chopped
- 3 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Dark soy sauce (gluten-free)
- 2 tablespoons Oyster sauce (gluten-free)
- 2 pieces Eggs
- 1 teaspoon Chili paste
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Soak the gluten-free rice noodles in warm water according to the package instructions until they are pliable but not over-soft. Drain well and set aside.
In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the prawns to the wok and stir-fry for 2-3 minutes until they turn pink and opaque. Remove the prawns from the wok and set aside.
In the same wok, add another tablespoon of oil and stir-fry the sliced Chinese sausage until it is slightly crispy, about 2 minutes.
Push the sausage to one side of the wok and add the remaining tablespoon of oil. Crack the eggs into the wok, scrambling them gently until just cooked, then mix with the sausage.
Add the soaked rice noodles to the wok, tossing them with the sausage and eggs to combine.
Return the cooked prawns to the wok, along with the bean sprouts and chopped spring onions. Stir-fry everything together.
In a small bowl, mix the gluten-free soy sauce, dark soy sauce, and oyster sauce. Pour the sauce mixture over the noodle dish and toss well to coat evenly.
Stir in the chili paste, salt, and pepper, adjusting seasoning as desired. Continue stir-frying for another 2-3 minutes until everything is heated through.
Serve the gluten-free char kway teow hot, garnished with additional chopped spring onions if desired.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 790 mg | 263% | |
| Sodium | 7125 mg | 310% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.4 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1433 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
