1. Get the ingredients ready. Remove bones and skin from your chicken thigh and cut it into 1 inch pieces. Slice Chinese sausages and cut green onions/chives into 2 inch lengths.

2. Start off by making the egg ribbons. Lightly beat the eggs in a small bowl. Season with salt and pepper. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove from the pan and repeat until all the eggs are cooked. Let cool slightly, roll and slice into ribbons.

3. In a small bowl, mix together the kecap manis, soy sauce, oyster sauce, ketchup, sesame oil, chili sauce and white pepper. Set aside.

4. Heat up a generous amount of oil in a wok or large frying pan over medium heat. Add the garlic and cook, stirring, until aromatic. Turn the heat up a bit and add the chicken and cook until lightly golden. Add the Chinese sausage and shrimp. Cook, stirring often, until the chicken is cooked through, the Chinese sausage is crispy, and the shrimp is cooked. Add the noodles, bean sprouts, tofu puffs, and the sauce and toss until everything is well coated and the noodles are heated through.

5. Enjoy immediately topped with crispy shallots and cilantro. Serve with lime for squeezing and chili for spice!