Soak beehoon (rice sticks/noodles) for 30 minutes. Drain.
Heat vegetable oil in a wok or large fry pan. Sauté garlic for 30 seconds.
Add ground pork. Stir fry for 2 to 3 minutes. Break up ground pork into smaller bits with spatula. Add shrimps and continue to stir fry for another 2 minutes or until shrimps turn pink and curl. Pour in cincaluk and stir fry for another minute.
Add noodles, salt, pepper, and chai sim. Stir to get everything well mixed.
Continue to stir and toss until beehoon and chai sim are cooked, about 6 to 7 minutes or so.
Remove and divide into 4 individual plates. Garnish with fried shallots. Serve immediately with lime wedges and cut chilies dipped in soy sauce on the side.