In a bowl, mix together stir-fry sauce ingredients (kecap manis, dark soy sauce, thin soy sauce, fish sauce, salt, sugar, and white pepper).
Remove rice noodles from package. If you bought uncut rice noodles, cut into 1/2 inch width. Once noodles are cut, pull noodles apart from each other and separate them. Place in another bowl until ready to cook.
Chop up fishcake and Chinese sausage to preference. I like them sliced thinly.
Wash and cut chives into 2 inch pieces. Wash bean sprouts. Put aside until ready to cook
Crack three eggs into a bowl and whisk them. Add a pinch of salt and mix.
Add 2 tablespoons of oil in a wok. Using medium heat, heat up oil. Add Chinese sausages and garlic. Stir fry together. Add in fishcake and mix for about 1 minute. If sausages begin to burn, turn down the heat.
Add in bean sprouts and stir. Push all ingredients to one side of the wok and add in eggs into the empty side. Scramble until eggs are half done.
Add in rice noodles. Top with 2 tablespoons of prepped stir-fry sauce. Mix and stir fry until sauce evenly coats the noodles. Give noodles a taste and add in another 1-2 tablespoons of stir-fry sauce to your preference. Keep in mind that sausages will add extra saltiness to overall noodle dish.
Add in chives. Mix well. Cook for about 1 minute more or until noodles are to preferred tenderness. Do not overcook. Enjoy!
