Prepare the noodles: Gently separate the fresh rice noodles. If they are stiff, briefly microwave them for 30-60 seconds until pliable. Be careful not to overheat.

Whisk together the dark soy sauce, light soy sauce, oyster sauce, kecap manis, and white pepper in a small bowl to create the sauce.

Heat 15 ml of oil in a large wok or skillet over high heat until shimmering. Add the shrimp and stir-fry for about 1-2 minutes until just pink and cooked through. Remove shrimp from the wok and set aside.

Add another tablespoon of oil to the wok. Add the sliced Chinese sausage and fish cakes, stir-frying for about 1 minute until slightly crisped and fragrant.

Push the sausage and fish cakes to one side of the wok. Pour the beaten eggs into the empty space and scramble them until mostly set. Break the eggs into smaller pieces with your spatula.

Add the remaining tablespoon of oil to the wok. Add the minced garlic and stir-fry for about 15 seconds until fragrant, then add the prepared rice noodles and toss gently to coat with the oil. Cook for 1-2 minutes, allowing some edges to char slightly.

Add the cooked shrimp, Chinese sausage, fish cakes, and scrambled eggs back into the wok with the noodles. Toss gently to combine.

Add the garlic chives and bean sprouts to the wok. Toss for another minute until the chives are slightly wilted and the sprouts are tender-crisp.

Pour the prepared sauce mixture over the noodles and toss everything together quickly and thoroughly to ensure the sauce evenly coats all ingredients. Cook for an additional 1-2 minutes, allowing the sauce to caramelize slightly.

Serve immediately, ensuring a good mix of noodles, proteins, and vegetables in each portion.