Prepare the sauce. In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water. Stir until the sugar dissolves completely. This sauce provides the rich umami base of Char Kway Teow. Adjust the soy sauce or sugar to balance saltiness and sweetness to your taste.

If using dried rice noodles, soak them in warm water for 30 minutes or until softened. Drain well and set aside. If using fresh noodles, separate them gently to prevent tearing. This ensures the noodles cook evenly without clumping during stir frying.

Heat 1 tablespoon of cooking oil in a large wok over high heat until it begins to smoke lightly. Add the Chinese sausage slices and stir fry for 1–2 minutes until fragrant and slightly caramelized. Remove from the wok and set aside.

In the same wok, add another tablespoon of oil. Toss in the minced garlic and stir quickly for 10–15 seconds until aromatic. Immediately add the prawns and cook until they turn pink and slightly charred at the edges. Remove and set aside with the sausage.

Add the remaining oil to the wok and turn the heat to high. Toss in the rice noodles and stir fry for 1–2 minutes. Use a gentle scooping motion to prevent breaking the noodles. Pour in the prepared sauce and stir well to coat the noodles evenly.

Push the noodles to one side of the wok and crack the eggs into the empty space. Let them cook undisturbed for 10–15 seconds, then scramble lightly. Mix the eggs into the noodles, ensuring they are evenly distributed.

Return the prawns and sausage to the wok. Add the bean sprouts and chives, then stir fry everything together for 1–2 minutes. The vegetables should retain a slight crunch, and the noodles should be slightly charred for the iconic "wok hei" (breath of the wok) flavour.

Serve the Char Kway Teow immediately on warm plates. Garnish with additional chives or a squeeze of lime for a zesty touch. Pair with sambal chili paste or pickled green chilies for extra heat and tanginess. To enhance authenticity, serve with a cup of hot tea or iced lime juice.