Wok-Seared Char Kway Teow with Blanched Gai Lan

Name: Wok-Seared Char Kway Teow with Blanched Gai Lan
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Singaporean
Ingredients: 1.5 pound flat rice noodles (fresh, separated); 3 tablespoon vegetable oil (divided); 6 ounce shrimp (medium, peeled and deveined); 3 ounce Chinese lap cheong sausage (thinly sliced); 3 clove garlic (minced); 1 egg (large, beaten); 3 ounce fresh bean sprouts; 2 stick scallions (green parts only, cut into 1-inch pieces); 3 tablespoon dark soy sauce; 2 tablespoon light soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sugar; 0.5 teaspoon white pepper; 1 tablespoon chili flakes (optional for serving); 1 pound gai lan (tough ends trimmed)

A classic smoky stir-fried flat rice noodle dish, renowned for its 'wok hei' (breath of the wok) flavor. This recipe combines fresh shrimp, Chinese sausage, egg, and fresh greens with thick, chewy noodles, balanced by crisp blanched gai lan (Chinese broccoli).

Prep: 35 min
Cook: 30 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Singaporean
Difficulty: Hard

Dietary

Dairy-Free
Nut-Free
High-Protein

Ingredients

1.5 pound flat rice noodles (fresh, separated)
3 tablespoon vegetable oil (divided)
6 ounce shrimp (medium, peeled and deveined)
3 ounce Chinese lap cheong sausage (thinly sliced)
3 clove garlic (minced)
1 egg (large, beaten)
3 ounce fresh bean sprouts
2 stick scallions (green parts only, cut into 1-inch pieces)
3 tablespoon dark soy sauce
2 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
0.5 teaspoon white pepper
1 tablespoon chili flakes (optional for serving)
1 pound gai lan (tough ends trimmed)

Instructions

Combine 3 tablespoons dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, and 1/2 teaspoon white pepper in a small bowl. Set aside.
Ensure your 1 1/2 pounds fresh flat rice noodles are separated to prevent sticking. If using dried noodles, prepare according to package instructions.
Heat a large wok over very high heat until smoking. Add 1 tablespoon vegetable oil. Add the 6 ounces uncooked medium shrimp and 3 ounces Chinese lap cheong sausage. Stir-fry for 2-3 minutes until shrimp are almost cooked and sausage is slightly caramelized. Remove and set aside.
Add another 1 tablespoon vegetable oil to the hot wok. Add 3 cloves minced garlic and stir-fry for 10 seconds until fragrant.
Push the garlic to one side of the wok. Pour in the 1 each large egg, beaten, and scramble quickly for 15 seconds. Then mix with the garlic.
Add the separated flat rice noodles to the wok. Pour the prepared sauce mixture over the noodles. Using two spatulas, toss and stir-fry vigorously for 2-3 minutes, pressing the noodles against the wok surface to get some char. This is crucial for 'wok hei' (smoky flavor).
Return the shrimp and Chinese lap cheong sausage to the wok. Add 3 ounces fresh bean sprouts and 2 stalks scallions, green parts only. Continue to stir-fry for 1-2 minutes until everything is well combined and hot.
While the noodles cook, prepare the gai lan: Bring a pot of water to a boil. Add the 1 pound gai lan, tough ends trimmed, and blanch for 1-2 minutes until tender-crisp. Drain well.
Divide the Char Kway Teow among 3 plates. Serve immediately alongside the blanched gai lan. Offer 1 tablespoon chili flakes or chili oil on the side if desired for extra spice.

Notes

Achieving 'wok hei' requires a very hot wok and quick stir-frying. If you don't have a strong burner, work in smaller batches. Don't overcrowd the wok to ensure proper searing rather than steaming.

Nutrition (per serving)

Calories: 780
Protein: 38 g
Carbohydrates: 95 g
Fat: 28 g
Fiber: 7 g
Sodium: 2000 mg
Saturated Fat: 9 g
Sugar: 12 g
Cholesterol: 150 mg