Note: This recipe makes four portions, but each portion is cooked individually to get a good char on the noodles. (This is how it is done in Malaysia.) This gives you 4 chances to practice the timing! It goes fast, I promise.

1. If using dry noodles, soak them in a pan of boiling water until soft. Tip: Fresh flat noodles work best here but can easily break. If using bring to room temp before using (or microwave for 10 seconds at a time),and separate into 4 equal portions, separating each strand. 
2. In a small bowl, mix the Char Kway Teow Sauce ingredeints together.  Make sure sugar and boullion granules are dissolved. Tip: this sauce will keep for weeks on end in the fridge. Slice Chinese sausage thinly and cut garlic chives into 1 ½-inch pieces.   
3. Gather your ingredients by the stove.  Turn your hood fan on.
4. Stir-Fry. Only cook one portion at a time, which is how it is done in Malaysia. Tip: read this over before starting. Timing is tricky!
5. Heat one tablespoon of oil in a wok over medium heat. Add 1 teaspoon of the chopped garlic and stir fry for 10-15 seconds, then add 3 shrimp and five slices of the Chinese sausage and stir fry for one minute or until the sausage browns a bit.
6. Add the chili sauce, saute 30 seconds, add 2 tablespoons stir-fry sauce (mix it first),  then add ¼ of the noodles, and stir fry, raising heat if possible, for 2-3 minutes. You really want to cook those noodles, charring, caramelizing and get the sizzle back into the wok.
7. Add the bean sprouts, stir fry until wilted,  another minute.
8. Make a well in the center of the wok, add a couple of drops of oil, crack the egg, scramble, then mix into the noodles along with the chives.
9. Serve immediately on a palm leaf-lined plate or in a bowl with chopsticks.