Heat vegetable oil in a frying pan or wok over medium heat, while the oil is still cold, add shallot and stir a few times for it to combine with oil. Cook until it's aromatic (not brown), around 2 minutes.
Add shiitake mushroom and cook for another minute.
Add dried shrimp, stir and cook for another minute or until the shallot starts to turn brown.
Add butternut squash, stir and cook just until the surface softens, about 1-2 minutes.
Add rice cooking wine, soy sauce, oyster sauce, sugar, white pepper powder and one cup of chicken broth and mix well.
Reduce the heat to medium low, cover the pan with a lid and let it cook until the squash is softened and can be broken up easily with a spatula (about 5-7 minutes). Add more broth If the liquid dries up before the squash softens.
Mash half of the squash with the spatula.
Use a pair of tongs to toss and combine the noodles with everything else in the pan. You might need to add more water/broth (about ½-1 cup) to loosen the noodles, which will make the tossing easier. Try and see if it needs more salt.
Finally, stir in celery and top with cilantro before serving.
Drizzle a bit of garlic sauce before enjoying.