Place the Mei Fun rice noodles in a large pot and cover them with warm water. Let them soak for about 15 minutes until they become soft but slightly firm. Drain the noodles and, coat the drained noodles with a teaspoon of oil to prevent sticking, and set them aside.

In a bowl, combine the shrimp with a pinch of salt, pepper, and one tablespoon of Shaoxing wine. Let the shrimp marinate for 10-15 minutes to absorb the flavors.

In a small bowl, mix the soy sauce, oyster sauce, dark soy sauce, a pinch of sugar, and the remaining Shaoxing wine. Set the sauce aside.

Place a wok or a large pan over high heat. Add the vegetable oil and let it heat for a moment. Add the marinated shrimp to the hot wok. Stir-fry the shrimp for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the wok and set them aside.

In the same wok, scramble the beaten eggs and set aside.

Again, in the same wok or a large skillet, add a bit more oil if needed. Add the chopped sweet onions and carrot strips into the wok and stir-fry until the vegetables soften and fragrant. About 2-3 minutes.

Add the mei fun rice noodles to the wok with the vegetables. Pour the sauce over the noodles. Toss everything together with tongs, ensuring the noodles and vegetables are well-coated with the sauce.

Return the cooked shrimp and scrambled eggs to the wok. Combine everything in the wok and stir-fry until well-mixed. Lastly, add the green onion chunks and continue to stir-fry for another 2-3 minutes or until everything is heated through and well combined.

Serve hot, and enjoy your homemade shrimp mei fun!