Rinse and drain the mung bean sprouts.

Peel and chop the onion.

Peel and cut the carrots diagonally into 1/4-inch pieces.

Shred the napa cabbage.

Cut chili peppers in half, remove seeds, and finely chop.

Peel and finely chop the garlic.

Cut Chinese sausage into thin diagonal pieces.

Steam the sausages for 10 minutes.

Soak shrimp in lightly salted warm water for 5 minutes.

In a small bowl, mix oyster sauce, soy sauce, dark soy sauce, and brown sugar; set aside.

Heat 1 tablespoon oil in a wok over medium heat and scramble the eggs; remove.

Heat 2 tablespoons oil in a wok over medium-high heat.

Add onions and carrots, stir-fry until softened.

Add chilies and garlic, stir-fry until fragrant.

Add shrimp and stir-fry until pink.

Add sausages and stir in the cabbage.

Remove the mixture from the wok and clean it out.

Heat 1 tablespoon oil in the wok over medium heat.

Add the eggs and lightly scramble. Clean out the wok.

Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously.

Push noodles to the side and add the sauce to the middle. Heat to boiling, then mix with the noodles.

Add the other ingredients back into the pan.

Stir in the mung bean sprouts.

Cook for 30 seconds then stir in the egg.

Continue cooking, adding a bit of water if the mixture gets too dry.

Season with salt and pepper to taste.

Serve hot, garnished with cilantro.