Char Kway Teow

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1. 1Step 1: Get everything prepared before cooking as it cooks really quickly. Mix together the sauce ingredients - dark and light soy sauces, fish sauce, oyster sauce, sugar and white pepper - in a small bowl and set aside. If using dry noodles, soak them in very hot (not quite boiling) water until they rehydrate and are pliable. No need to cook as such. Cut the chives into lengths of around 1 inch (2 1/2cm), trimming off either end. Finely chop the garlic and cut the sausage in thin slices, ideally cut on diagonal. Lightly beat the egg in a small bowl and set aside.
2. 2Step 2: Warm the oil in a wok or wide skillet/frying pan over medium-high heat. If using dried noodles, give them a slight pre-cook and add them to the skillet and if needed, add a little water. Cover with a lid, cook a minute, then remove and set aside. If using fresh noodles, you can skip this and just add later. With dried, you may need to add a little more oil after taking out the noodles.
3. 3Step 3: Add the garlic to the wok/skillet and cook very briefly, stirring constantly, so it's aromatic but take care it doesn't burn. Add the sausage and shrimp and cook, stirring regularly, so the shrimp cooks through and change color and become opaque (but don't over-cook).
4. 4Step 4: Push the ingredients to one side and add the egg in the space you made. Let it cook briefly then stir to break it up and cook completely. Add the noodles and pour over the sauce. Mix everything together so the ingredients become well distributed. Add the bean sprouts and chives and mix through so they soften. It's fine if the noodles become crisp in places. Serve immediately.