1-Start with the noodles by rehydrating 5 ounces of rice vermicelli in cold water overnight or soaking in hot water for at least 30 minutes until they soften. Once ready, drain them and trim to 8-10 inch lengths for easier stir-frying. This step is key for getting the right texture without clumping.

2-First, heat 1 tablespoon of vegetable oil in a hot wok, then scramble the 2 beaten eggs and set them aside.

3-Next, in the same wok, pour in the remaining 1 ½ tablespoons of vegetable oil and cook 2 cloves of chopped garlic for about 30 seconds until fragrant.

4-Add the 12 large frozen shrimp (peeled, deveined, butterflied), 4 ounces of Chinese BBQ pork, and 1 tablespoon of Shaoxing wine, stir-frying for 2-3 minutes until the shrimp turns pink.

5-Toss in 3 dried red chili peppers, 9 ounces of shredded napa cabbage, and 1 medium carrot, cooking for another 2 minutes until the veggies start to soften.

6-Stir in the rehydrated rice vermicelli noodles, then add 2 tablespoons of curry powder, 1 teaspoon of salt, ¼ teaspoon of sugar, and 1/8 teaspoon of white pepper. If the noodles seem dry, splash in 2-4 tablespoons of chicken stock or water to keep things moist.

7-Finish by mixing in ½ teaspoon of sesame oil, 1 ½ teaspoons of soy sauce, the scrambled eggs, the julienned scallions, and ½ of a red onion, then stir-fry briefly for about 1 minute to blend all the flavors.