Heat your wok until it is smoking hot. Add 2-3 tbsp of oil and swirl it around to cover the bottom of the wok. Turn the heat to low and pour in the beaten egg. Stir with a pair of chopsticks as fast as possible. By doing that, the egg will be scrambled into small little bits. Take it out and set it aside.
Bring 2 cups of water to a boil. Turn off the heat and use it to soak the mung bean noodles for 1-2 minutes. Drain and rinse with cold water to stop the cooking process.
Dice the mung bean noodles into 1/2 of an inch long pieces. Mix with 1.5 tsp of dark soy sauce so it is nice and brown. Coat the noodles with 2 tsp of sesame oil to prevent stickiness. Set it aside.
Dice the garlic chives and coat with 1.5 tbsp of sesame oil. The oil will protect the chives so the sodium won’t draw out too much moisture from the chives. Otherwise, your filling will turn out watery and soggy once you add the seasonings. You can use this trick for any vegetable fillings.
Combine the mung bean noodles, fried egg, diced chives, dried baby shrimp, and garlic. Season with 2.5 tbsp of soy sauce, 1 tsp of 5 spice powder, and 2/3 tsp of salt and toss to mix thoroughly. Set it aside.