First, prepare the pasta. Bring a pot of water to a boil. Add 1 tablespoon salt, return to a boil, and cook the macaroni according to package instructions. Reserve ½ cup pasta water and drain the macaroni.

While cooking the macaroni, prepare the sauce. In a medium-sized bowl, add the oyster sauce, chili sauce, ketchup, and sweet soy sauce. Mix and set aside until ready to use.

In a large skillet, heat the oil.

Fry the crumbled burger patties and hot dog slices, until browned and slightly crispy on the edges, 3 to 4 minutes. Remove from heat and set aside.

I used the most el cheapo burgers and sausages. Feel free to use better quality, more gourmet stuff.

In the same frying oil, add the chopped onions and garlic and cook, stirring, until onions are soft, 3 to 4 minutes.

Add the chili boh and cook, stirring, until all the liquid is cooked off.

Pour in the sauce mixture, and toss to thoroughly combine.

Add the cooked pasta, and toss to coat.

Push the pasta aside, and add the beaten egg. Let cook undisturbed, until the bottom is slightly set, about 30 seconds. Scramble the eggs with a spatula, then toss to incorporate with the rest of the ingredients.

Season with the all-in-one seasoning powder, and toss to incorporate.

Pour the reserved pasta water, and toss until the liquid is completely absorbed by the pasta.

Add the chopped celery leaves, and stir to combine. Reserve some of the leaves for garnish, if you like.

Serve immediately.