Char Kuey Teow (Stir-fried Flat Rice Noodles) credited to Aim Aris and Ahmad Salim
Creator credited: Aim Aris and Ahmad Salim · MiNDFOOD · excerpted from A Day in Penang
Source date: 18 Feb 2026
A complete two-serving char kuey teow credited to Aim Aris and Ahmad Salim and published by MiNDFOOD as an excerpt from A Day in Penang. It documents the full measured ingredient list and a compact high-heat wok sequence.
Style and fit
Penang recipe context · 2 generous servings · Five-step high-heat method
Why choose this one
Choose this when you want an author-credited recipe with a concise five-step sequence and generous two-person yield. The source also stresses having every ingredient ready because the wok stage moves quickly.
Ingredient evidence
Complete measured two-serving ingredient list on the publisher source for fresh flat rice noodles, vegetable oil, garlic, Malaysian chilli paste, lap cheong, prawns, light and dark soy sauces, oyster sauce, eggs, bean sprouts and garlic chives
Technique evidence
Complete five-step method covering noodle preparation, a smoky high-heat wok, aromatics and chilli paste, briefly cooked sausage and prawns, noodles and sauces, egg cooked against the wok, and a short bean-sprout and chive finish
What is not verified here
Wok Hei Lah! has not independently verified original authorship, testing or authenticity. The recipe is credited to Aim Aris and Ahmad Salim, excerpted from A Day in Penang and published by MiNDFOOD. Creator photography remains on the source site.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.