• Gather ingredients: Prep all your ingredients ahead of time—this dish cooks quickly, and having everything ready makes the process smooth.
  

Make the sauce

• In a small bowl, mix together: oyster sauce, light soy sauce, and dark soy sauce.

  Tip: This amount makes enough for 3 servings. Use about 2 to 2½ tablespoons of the sauce per serving.
  

Sauté the shrimp and sausage

• Heat 1 tablespoon of oil in a wok or large skillet over high heat until it’s very hot. Swirl the oil around to coat the pan evenly. Add 6–8 slices of Chinese sausage (lap cheong) and 4–5 medium shrimp. Season with salt and pepper. Stir-fry for 30–45 seconds, or until the sausage starts to brown slightly and the shrimp turn pink.

  Tip: Avoid overcrowding the wok—cook in batches if needed to keep the heat high and maintain a good sear.
  
• Add 2 minced garlic cloves and stir-fry for another 10–15 seconds, just until fragrant (don’t let it burn).
  

Stir-fry the noodles

• Add 6–8 oz of fresh wide rice noodles to the wok. Gently toss them to loosen and warm them through.
  
• Add 1–2 teaspoons of sambal chili paste (Sambal Belacan or Sambal Oelek), depending on your spice preference.
  
• Pour in 2 to 2½ tablespoons of the sauce mixture. Stir and toss everything to coat the noodles evenly.
  

Add the egg

• Push the noodles to one side of the wok. Crack 1 egg into the empty side and let it cook for a few seconds.
  
• Scramble it gently with your spatula, then mix it into the noodles, shrimp, and sausage.
  

Add the vegetables

• Toss in 4 oz mung bean sprouts and a handful of garlic chives (cut into 2-inch pieces).
  
• Stir-fry for another 30 seconds, just until the vegetables are tender but still crisp.
  

Season and serve

• Taste and adjust seasoning with a bit of salt and pepper if needed. Give everything one final toss. Serve hot and enjoy right away while it’s fresh and full of flavor!