1-Getting Started with Prep: First, soak the rice vermicelli noodles in cold water overnight or in hot water for at least 30 minutes, or boil briefly for 1 minute until softened, then drain and cut into 8-10 inch lengths. Next, prepare the shrimp by peeling, butterflying, deveining, rinsing, and drying to ensure they’re ready for the wok. This step sets the foundation for a tasty dish full of shrimp, roast pork, and vegetables.

2-Heat 1 tablespoon of vegetable oil in a wok over medium heat and scramble the eggs, breaking them into large strips; set aside once done.

3-Add 1 1/2 tablespoons oil and garlic to the wok and cook briefly until fragrant.

4-Stir-fry shrimp and roast pork for about 15 seconds, then add 1 tablespoon Shaoxing wine around the wok edge and stir-fry another 15 seconds.

5-Toss in 3 dried red chili peppers, 9 ounces shredded napa cabbage, and 1 medium carrot, stir-frying for 30 seconds to mix the flavors.

6-Add the drained rice noodles and stir-fry for 1 minute, lifting and loosening them to prevent sticking.

7-Sprinkle 2 tablespoons curry powder, 1 teaspoon salt, 1/4 teaspoon sugar, and 1/8 teaspoon white pepper evenly, then mix for 2 minutes to coat and warm everything.

8-Add 2-4 tablespoons chicken stock or water as needed to keep the mixture moist, then stir in 1/2 teaspoon sesame oil, 1 1/2 teaspoons soy sauce, and the cooked eggs, mixing for 1 minute.

9-Finally, add 1 scallion (julienned) and 1/2 of a red onion (thinly sliced) and stir-fry for 20 seconds before serving hot, optionally with chili oil.