Mee Goreng (Spicy Fried Noodle)

This sunny afternoon makes me think of some Indian's/Mamak's spicy mee goreng... I rummaged through my fridge and found sufficient ingredients to conjour up my very own mee goreng. It's amazing that I can find raw food in my fridge these days!

Spicy Mee Goreng
2 cups of fresh Chinese yellow noodles
2 tbsp of chili sauce (sambal olek)
1 tsp of dark soy sauce
1 tsp of sugar
1/4 tsp of salt
3 tbsp of oyster sauce
3 tbsp of ketchup
2 tbsp of canola oil
2 eggs
1 cup of bean sprouts
1/4 lb of shrimp, peeled and deveined
1/4 lb of lean pork, cut into 1/2 inch slices
2 tbsp of xiaoshing wine
1/4 tsp of white pepper
2 tbsp of fried shallots (optional)

Bring a large pot of water to boil. Cook the noodles for 30 seconds, drain, and rinse with cold water. Set aside.
Combine chili sauce, dark soy sauce, sugar, salt, oyster sauce, and ketchup. Stir to combine. Set aside.
Preheat a large wok over high heat. Add the oil. Crack the eggs into the wok, stir until the eggs are lightly scrambled and just set.
Then add the noodles, bean sprouts, shrimp, and pork. Stir fry continuously until noodles, shrimp, and pork are cooked, about 3 - 5 minutes.
Add chili sauce mixture and keep stirring until well combined.
The noodles should begin to get drier.
Add xiaoshing wine and white pepper. Stir to combine and remove from heat.
Garnish with fried shallots.