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Mix all the sauce ingredients in a bowl and set aside.
Heat a wok over high heat and add a bit of oil or pork lard.
Add the Chinese sausages and stir-fry until they release their oil and are slightly crispy. Remove and set aside.
In the same wok, add the diced garlic and stir-fry until fragrant.
Add the shrimp and cook until they turn pink. Remove and set aside with the sausages.
Add the fish cake slices to the wok and stir-fry briefly.
Add the rice noodles to the wok and stir-fry, making sure to separate them and coat them evenly with the oil.
Pour the sauce over the noodles and stir-fry until the noodles are well-coated and heated through.
Push the noodles to one side of the wok and crack the egg into the other side. Scramble the egg until cooked, then mix with the noodles.
Add the garlic chives, bean sprouts, shrimp, and sausages back into the wok. Toss everything together until well-mixed and heated through.
Serve hot, garnished with extra garlic chives or bean sprouts if desired.