Penang Char Koay Teow credited to eatmundo
Creator credited: eatmundo · eatmundo
Source date: 4 Aug 2026
A complete four-serving Penang char koay teow published by eatmundo. The source documents ten measured ingredients and divides the cook into two smaller high-heat wok batches.
Style and fit
Penang recipe as labelled by source · 4 servings · 50 min · Two high-heat wok batches
Why choose this one
Choose this for a concise cockle-and-prawn version with only one measured sauce. The two-batch sequence keeps each wok load smaller and gives clear timing cues from the aromatics through the final chive toss.
Ingredient evidence
Complete measured four-serving ingredient list on eatmundo for 500 g flat rice noodles, 100 g cockles, 200 g prawns, 100 g bean sprouts, 3 tbsp soy sauce, 3 garlic cloves, 50 g garlic chives, 2 tbsp chilli paste, 4 tbsp cooking oil and 4 eggs
Technique evidence
Complete seven-step method that divides every ingredient into two batches, heats the wok until lightly smoking, times the garlic and prawn fry, briefly tosses cockles and sprouts, adds noodles with chilli paste and soy sauce, fries for one minute over high heat, sets two eggs, finishes with chives, then repeats
What is not verified here
Wok Hei Lah! has not independently verified original authorship, testing, authenticity, nutrition, safety or popularity. Claims made elsewhere on the publisher page are not treated as independently established facts. eatmundo is credited as the publisher, and all source media remains on its website.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.