This Fast and Flavorful Noodle Stir Fry Is a Malaysian Street Food Icon

Ingredients

• 1/4 cup (60 ml) light soy sauce
• 1 1/4 teaspoons dark soy sauce
• 1/2 tablespoon oyster sauce
• 1/2 tablespoon fish sauce
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon white pepper
• 1/4 cup (60 ml) lard, homemade or store-bought, divided, see notes
• 1 link Chinese sausage (1 3/4 ounces; 50 g), such as lap cheong, thinly sliced at a diagonal, divided
• 2 ounces (57 g) Chinese-style fish cakes, sliced into 1/2-inch pieces, divided (see notes)
• 8 medium (36/40 to 41/50) shrimp (about 1 pound; 454 g), shelled and deveined, divided
• 3 medium cloves garlic (1/2 ounce; 15 g), finely chopped, divided
• 4 teaspoons Chinese-style minced preserved radish, such as chai poh (菜脯), divided (optional)
• 1 pound (454 g) fresh flat-rice noodles, such as kway teow (粿條), divided, see notes
• 1 cup mung bean sprouts (about 3 1/4 ounces; 90 g), divided
• 4 teaspoons sambal belacan, sambal oelek, or preferred chile paste (about 1 1/2 ounces; 40 g), divided
• 4 teaspoons (20 ml) neutral oil, such as canola or vegetable, divided
• 4 duck eggs (preferable) or chicken eggs, divided, see notes
• 1/4 cup Chinese chives (about 1 1/2 ounces; 40 g), stems removed and cut into 2-inch pieces, divided
• 4 teaspoons crispy pork cracklings, such as chu yau char (猪油渣), divided (optional)

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