Char Kway Teow

I was exercising at the gym earlier when I was imagining what I was going to cook for dinner.  In between sets of reps... I could hear in my mind the sizzling of the garlic and can already visualize step by step how I'm going to cook the Char Kway Teow which I researched in the internet this afternoon.
I liked the recipe from the rasamalaysia website.  I tweaked it according to my taste and I must congratulate myself.  It was very good!  For a first attempt.  And so easy to prepare... less than 15 minutes.

Char Kway Teow

Lard
3 cloves garlic, chopped
2 pcs. shallots, sliced into rings
1 piece Chinese sausage, sliced diagonally
12 pieces shrimps, peeled and deveined then soaked in ice cold water with 2 T. sugar for 30 minutes
1 C. bean sprouts
1 T. roasted chili paste
1 egg

Sauce

2 T. Dark soy sauce
2 T. Light soy sauce
1 T. brown sugar
black pepper

chives, cut into  2 inch lengths
200 grams broad rice noodles, boiled and drained

Heat the pork cubes until fat is rendered in a wok. 

Saute garlic and shallots.

Add the shrimps and sliced Chinese sausage. 

When the shrimps are cooked, toss in the bean sprouts and chili paste.

Push everything to the side of the wok, add a little cooking oil and add the egg.

Toss in the noodles and the sauce, stir and toss continuously for about a minute or two. 

Garnish with chives.