Remove koay teow from packaging and place in a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up koay teow. Set aside.
Soak lap cheong in hot water for 10 minutes. Remove casing, then slice thinly at a diagonal.
Combine dark soy sauce, soy sauce, and fish sauce in a small bowl.
In a large non-stick pan, heat vegetable oil. Fry lap cheong for about 2 minutes until lightly brown. Add minced garlic and fry for 30 seconds. Add shrimp and continue to fry for 2 to 3 minutes until shrimps curl and turn pink. Stir in chili paste/sambal/gochujang.
Add koay teow, soy sauce mixture, and ground pepper. Stir to get everything well mixed and coated with sauce. This should take about 2 minutes.
Push noodles aside. Break in the eggs. Flip the noodles back onto the eggs.
Finally, add bean sprouts and Chinese chives. Continue to stir for 1 to 2 minutes.