Char Kway Teow: Smoky Malaysian Noodle Recipe credited to Duy Cuong Dinh
Creator credited on source: Duy Cuong Dinh · My Viet Kitchen
Source date: 11 Oct 2026
A measured two-serving home recipe credited to Duy Cuong Dinh of My Viet Kitchen. The source presents it as Penang-style and documents fresh and dried noodle routes, optional cockles and two separate one-plate wok batches.
Style and fit
Penang-style as labelled by source · 2 servings · 35 min · Fresh or dried noodles
Why choose this one
Choose this when you want a fully measured two-plate method with explicit home-wok heat management. The source’s split-batch sequence is useful for comparing how creators avoid steaming the noodles on domestic burners.
Ingredient evidence
Complete measured two-serving ingredient list on the creator source for fresh or dried flat rice noodles, prawns, lap cheong, optional blood cockles, garlic, chilli paste, eggs, bean sprouts, Chinese chives, lard or neutral oil, and a measured soy–fish sauce seasoning
Technique evidence
Complete six-step method covering noodle preparation, pre-cooking and shelling optional cockles, two single-plate portions, premixed sauce, separate protein cooking, interval scorching of noodles, egg and vegetable finishing, and repeating for the second plate
What is not verified here
Wok Hei Lah! has not independently verified original authorship, testing, nutrition figures or Penang authenticity. Cockles are optional; the source cooks them in their shells first and adds only the removed meat to the wok. Creator media 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.