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.

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.

Gather your ingredients by the stove. Turn your hood fan on.

Only cook one portion at a time, which is how it is done in Malaysia. Tip: read this over before starting. Timing is tricky!

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.

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.

Add the bean sprouts, stir fry until wilted, another minute.

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.

Serve immediately on a palm leaf-lined plate or in a bowl with chopsticks.