Penang Char Kway Teow (Malaysian Fried Flat Rice Noodles) credited to Char Ferrara
Creator credited on source: Char Ferrara · Wok & Skillet
Source date: Published 20 Jul 2016 · Modified 4 Aug 2026
A measured one-serving Penang-style recipe from Wok & Skillet, written for a strong home stove. It supports either fresh or soaked dried flat rice noodles and documents a compact soy–oyster sauce mixture, high-heat sequencing and small-batch handling.
Style and fit
Penang-style · 1 serving · 30 min · Fresh or dried noodles
Why choose this one
Choose this when you want a single-plate Penang-style method with practical routes for gas, electric or induction cooking. It is especially useful if dried rice noodles or a large skillet are more accessible than fresh noodles and a wok.
Ingredient evidence
Complete one-serving quantities on the creator source for oil or lard, garlic, shrimp, lap cheong, chilli boh, fresh or dried flat rice noodles, light and dark soy sauces, oyster sauce, egg, bean sprouts and garlic chives; shelled cockles are discussed as optional
Technique evidence
Complete high-heat written method with early shrimp and sausage removal, maximum heat for the noodles, egg cooked against the wok and a brief final toss; home-stove, batch-size and noodle-substitution guidance is included
What is not verified here
The optional shelled cockles are explained in the article but not assigned a quantity in the printable base recipe. Wok Hei Lah! credits Char Ferrara and the canonical creator page but has not independently verified recipe originality.
Wok Hei Lah! provides an original discovery summary, not a copied recipe. Documented quantities and directions remain with the creator source.