Start by heating your wok over high heat until it's lightly smoking. Add 1 tablespoon oil, scramble the eggs, and set aside. Still over high heat, add 1 tablespoon more oil, and sear the shrimp just until they're cooked through and a little crisp on the outside. Remove from the wok, and set aside.
Heat the remaining 2 tablespoons oil in your wok until it just starts to smoke. Add the roast pork, and stir-fry for about 20 seconds. With the heat still high, add the onion, garlic, and pepper, and stir-fry constantly for another minute.
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 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 just wilted. Serve with your favorite chili oil or hot sauce!