Char kway teow credited to Rosheen Kaul and Joanna Hu
Creator credited: Rosheen Kaul and Joanna Hu · Great British Chefs · from Chinese-Ish
Source date: 2023 · year only
A complete single-serving char kway teow by Rosheen Kaul and Joanna Hu, published by Great British Chefs and credited to their book Chinese-Ish. This broad version combines thick rice noodles with a smaller portion of thick egg noodles.
Style and fit
Broad char kway teow version · not Penang-labelled · 1 serving · 30 min · Mixed rice and egg noodles
Why choose this one
Choose this when comparing a mixed-noodle formulation with the collection’s rice-noodle-only recipes. It also provides a separate five-ingredient chilli paste and keeps the wok load to one serving.
Ingredient evidence
Complete measured one-serving ingredient list published by Great British Chefs: a chilli paste of dried Sichuan chillies, fresh red chillies, shallots, oil and salt; a measured dark soy–kecap manis–fish sauce–light soy sauce mixture; plus lard or oil, garlic, 125 g fresh thick rice noodles, 25 g fresh thick egg noodles, lap cheong, fish cake, prawns, egg, bean sprouts and 30 g garlic chives
Technique evidence
Complete six-step method covering the blended chilli paste, mixed sauce, smoking-hot wok, briefly fried garlic and mixed noodles, a two-to-three-minute sausage, fish-cake and prawn fry, sauce and chilli-paste coating, egg, sprout and chive finish, and immediate plating
What is not verified here
The source does not label this as a Penang formulation, and its publication evidence gives only the year 2023. Wok Hei Lah! has not independently verified originality, testing, authenticity, nutrition, safety or popularity. Rosheen Kaul, Joanna Hu, Chinese-Ish and Great British Chefs are credited; all source media remains on the publisher website.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.