Char Kway Teow credited to School of Wok
Creator credited: School of Wok · School of Wok
Source date: 12 Jul 2025
A complete two-serving Southeast Asian char kway teow guide published by School of Wok. It adapts the dish to dried hor fun and builds its seasoning from sambal, shrimp paste, kecap manis and chicken stock.
Style and fit
Southeast Asian cookery-school guide · not Penang-labelled · 2 servings · 25 min · Dried hor fun with sambal, shrimp paste and kecap manis
Why choose this one
Choose this when cooking from dried wide rice noodles rather than fresh noodles. Its wok sequence begins with the egg, then aromatics and prawns, before the soaked noodles meet the hottest part of the wok and finish with crisp vegetables.
Ingredient evidence
Fourteen-line two-serving ingredient list documenting 250 g dried hor fun, 150 g raw prawns, garlic, Chinese chives, bean sprouts, spring onions, egg, vegetable oil and chicken stock, with a measured sambal–shrimp paste–kecap manis sauce. The source explicitly leaves the sambal, oil and stock amounts variable and makes crispy fried onions an optional garnish.
Technique evidence
Complete two-step preparation and ten-step cooking sequence covering soaking and draining the noodles, staging ingredients, mixing the sauce, scrambling the egg, briefly frying garlic and chives, searing prawns, placing noodles on the hottest part of a smoking wok, adding sauce and stock, caramelising for three to four minutes, then finishing with sprouts and spring onions
What is not verified here
The source does not identify an individual author or establish this as a Penang formulation. Sambal, vegetable oil and chicken stock have variable quantities, and the garnish is optional. Wok Hei Lah! has not independently verified originality, authenticity, testing, safety, nutrition or popularity. School of Wok is credited as the publishing source 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.