Prep the noodles: Rinse the Mee Sua to remove excess flour and coating. Blanch in boiling water until just cooked (do not overcook), drain well, and set aside.
Heat the wok: Heat a wok over high heat with vegetable oil, swirling it around to coat the surface to prevent sticking.
Cook the eggs and protein: Crack in the eggs and let them set slightly until fragrant before scrambling. Add the sliced chicken and cooked shrimp, tossing until heated through.
Stir-fry and season: Add the noodles followed by oyster sauce, sugar, sesame oil, Shaoxing wine, and white pepper. Toss quickly over high heat—use wok-tossing technique to evenly coat the noodles and achieve a smoky "wok hei" aroma.
Add vegetables: Toss in the shiitake mushrooms, bean sprouts, Chinese celery, green onions, and red chilies. Stir-fry briefly until the vegetables wilt slightly while retaining their crunch.
Serve: Plate up and serve hot with a squeeze of fresh lime juice to cut through the richness and elevate the flavors.
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