Preparation: Warm up the noodles in the microwave for 1 minute then separate the noodles little by little using your hands. Set aside.In a medium bowl, combine all of the stir fry sauce ingredients. Set aside.
Heat ½ tbsp oil in a large wok at low heat. Add the sausage, cook, for about 2 minutes or until the fat is released. Stir often so the sausage doesn't burn. Transfer the sausage to a plate and leave the grease in the wok.
In the same wok, add 1 tbsp of oil. Heat over high heat until just smoking. Add prawns and cook for 50 seconds. Add garlic and stir for 10 seconds.
Add bean sprouts, stir for 30 seconds. Add wide rice noodles. Gently toss for 25 seconds.
Add stir fry sauce, toss, for 1 minute. Add fish cakes then mix for 10 seconds.
Push the mixture to the side. Add 1 tbsp of oil and beaten eggs. Leave it undisturbed for about 10 seconds.
Flip the noodles mixture over the eggs. Leave it undisturbed for 45 seconds.
Carefully toss the noodles mixture for 10 seconds, then let it cook undisturbed for 15-20 seconds. Repeat this process until the noodles reach the desired charredness for about 2-4 minutes. Gently scrape up the burnt bits from the bottom of the pan to prevent burning.
Add chives and Chinese sausage into the wok. Cook for 50 seconds.
Remove from the heat. Serve and enjoy.
Properly stored, the leftover Char Kway Teow will last 3-5 days in the refrigerator or up to 3 months in the freezer. Please keep in mind that most noodles will get mushy when you take them out of the freezer.