Start by heating a tablespoon of oil in your wok. Scramble the eggs and set aside. Add a little more oil, turn the heat up to high, and sear the shrimp just until they're cooked through and a little crisp on the outside.
Heat another 2 tablespoons oil in your wok until it just starts to smoke. Add the roast pork and stir-fry for about 20 seconds. Add the onion, garlic, and pepper, and stir-fry for another minute. The heat should still be high, and you should be stirring constantly. You want enough sizzle to produce that "wok hay" (literally translated to: 'breath of the wok') flavor.
Add the ham and stir-fry for another 30 seconds. Add the soaked noodles and give everything a good stir. Toss in the eggs and shrimp and stir-fry until the noodles are heated through--about 3-5 minutes.
Add the shaoxing wine, sugar, oyster sauce, soy sauce, and sesame oil. Mix well. If your noodles begin to stick, the wok is probably not hot enough. Just use your metal wok spatula and make sure to scrape anything off the bottom of the wok so it doesn't burn!
Finish with the scallions and continue to mix until the scallions are cooked to your liking. I like them barely heated for this dish myself. Serve with your favorite hot sauce!