Rice noodles, cooked, 2-1/2 cups -- 12 oz
Vegetable oil, 4 tbsp. -- 1.5 fl.oz
Andouille sausage, Chinese sausage, 2 each -- 4 oz
Crustaceans, Shrimp, raw, peeled & deveined -- 16 oz
Garlic, chopped, 2 tbsp. -- 1 oz
Eggs, lightly beaten, 2 each -- 4 oz
Maggi Seasoning, 4 tbsp. -- 2 fl.oz
Dark soy sauce -- 2 tsp
Oil, sesame, salad or cooking -- 1 tsp
Bean sprouts, 2 cups -- 6 oz
Scallions, 2" pieces, 1/2 cup -- 2 oz
Separate noodles into individual strands.
Heat seasoned wok over high heat for a few minutes. Coat wok with 4 Tbsp. vegetable oil. Add sausage and cook until it begins to render and brown.
Add shrimp and garlic and toss well. Push to one side, and add eggs to cleared side. Tilt to spread out until cooked.
Stir everything together, add noodles, and gently mix well. Stop and fry, NOT stirring often, to let the noodles brown a little.
Add Maggi Seasoning, soy sauce and sesame oil, and stir gently to coat noodles well. Stir in bean sprouts and scallions.