Char kway teow
Light Soy Sauce
Soy Sauce (Light, Dark)
Mung Beans – Sprouted
Chinese Style Lup Cheong (Optional)
see easylocarb recipe
Put kettle on full with water. Prep Konjac noodles (We sliced konjac “lasagne” sheets to approximate the wide rice noodle look) put in bowl and cover with boiling water
Crush Garlic, Slice Lup Cheong, Slice squid, Chop Buk choy
Mix Soy sauces, sesame oil, erythritol with some white pepper
Whisk eggs with fish sauce in a bowl
Heat wok, with a spray of oil, cook 1/3 of egg mixture at a time to make a thin omelette. Swirl the wok to make the omelette as thin as possible.
Slice cooked omelettes into strips same size as the “noodles”.
Put lard in pan and fry garlic until just starting to go brown, add sausage, prawns and squid and cook until prawns are just going opaque.
While this is cooking drain konjac noodles
Add Mung Bean sprouts, Buk choy and konjac noodles to Wok and stir fry until green leaves are starting to wilt
Add chilli paste blocks and stir fry while mixing the chilli through the stir fry
Add the soy sauce mixture a bit at a time to taste
Share on Tumblr