Cook the egg noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the shredded chicken and mushrooms to the pan. Stir-fry for a few minutes until the mushrooms are cooked and the chicken is heated through.
Add the soy sauce, ground white pepper, sugar, and salt to the pan. Mix well to ensure the chicken and mushrooms are well coated in the seasoning.
Add the cooked egg noodles to the pan and toss to combine everything together. Cook for a couple more minutes to allow the flavors to meld.
Remove from heat and divide the Mie Ayam among 4 bowls.
Garnish with chopped scallions, crispy fried shallots, chopped cilantro, and serve with lime wedges for squeezing over the noodles.