Char Kway Teow with Charred Shrimp & Bean Sprouts

Ingredients

• 12 oz fresh wide rice noodles (or 8 oz dried, soaked)
• 10 oz Shrimp
• 2 cups Bean Sprouts
• 2 eggs
• 3 cloves garlic, minced
• 2 oz Chinese sausage (lap cheong), thinly sliced, optional
• 2 tbsp soy sauce mixed with 1 tbsp dark soy and 1 tsp sugar
• 1 tbsp sambal or chili paste
• 3 tbsp oil, in stages
• 3 stalks Chinese chives or scallions, in 2-inch lengths

Method

1. Have everything within arm's reach — this dish is 8 minutes of commitment with no timeouts.
2. Heat 2 tbsp oil in a wok until smoking. Sear the Shrimp and sausage 1–2 minutes until the Shrimp just curls and colors; add the garlic for 20 seconds.
3. Add the noodles and the soy mixture and toss with force, letting the noodles sit against the metal a few seconds at a time to catch those smoky charred patches.
4. Push aside, add the last oil, crack in the eggs, and scramble roughly before folding through with the sambal.
5. Add the Bean Sprouts and chives, toss 30 seconds so they stay crunchy, and serve immediately — char kway teow waits for no one.