Gluten-Free Char Kway Teow

Savor the comforting flavors of Southeast Asia with this Gluten-Free Char Kway Teow, a classic hawker-style noodle dish made accessible for gluten-sensitive diets. This recipe features tender gluten-free rice noodles stir-fried to perfection with juicy prawns, crispy Chinese sausage, fluffy scrambled eggs, and crunchy bean sprouts, all coated in a rich, savory trio of gluten-free soy sauces and a touch of chili paste for a subtle kick. With just 35 minutes from prep to plate, this quick and flavorful dish comes together in a single wok, making it perfect for busy weeknights. Serve piping hot and garnish with fresh spring onions for an irresistible meal bursting with authentic taste and texture.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In the same wok, add another tablespoon of oil and stir-fry the sliced Chinese sausage until it is slightly crispy, about 2 minutes.

Step 5

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.

Step 6

Add the soaked rice noodles to the wok, tossing them with the sausage and eggs to combine.

Step 7

Return the cooked prawns to the wok, along with the bean sprouts and chopped spring onions. Stir-fry everything together.

Step 8

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.

Step 9

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.

Step 10

Serve the gluten-free char kway teow hot, garnished with additional chopped spring onions if desired.

Nutrition Facts

Serving size	885.2 grams (885.2g)

Amount per serving	% Daily Value*
Calories	1535

Total Fat 72.50g	93%
Saturated Fat 17.20g	86%
Polyunsaturated Fat 25.30g
Cholesterol 790mg	263%
Sodium 7125mg	310%
Total Carbohydrate 135.20g	49%
Dietary Fiber 5.70g	20%
Total Sugars 11.40g
Protein 88.50g	177%

Vitamin D 82IU	410%
Calcium 303mg	23%
Iron 6mg	36%
Potassium 1433mg	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.

Source of Calories

Fat: 42.2%

Protein: 22.9%

Carbs: 35.0%