1-Start by rehydrating the rice vermicelli noodles. Soak them in cold water overnight, or use hot water for at least 30 minutes, then drain and cut the strands to 8-10 inch lengths for easy handling.

2-Prepare the shrimp by peeling, butterflying from the back, de-veining, rinsing, and patting dry to ensure they’re ready for the wok.

3-In a wok over medium heat, add 1 tablespoon of vegetable oil and pour in the beaten eggs. Cook until set, flip them, break into strips, and set aside for later use.

4-Heat the wok again with 1 1/2 tablespoons of vegetable oil and the chopped garlic, cooking for about 15 seconds before adding the shrimp and BBQ pork (or your substitute). Stir-fry for another 15 seconds to get things started.

5-Add 1 tablespoon of Shaoxing wine around the edge of the wok and stir-fry for 15 seconds, then toss in the dried chili peppers, shredded napa cabbage, and carrot for 30 seconds to soften them up.

6-Incorporate the rice noodles and stir-fry for 1 minute, making sure to toss and loosen the strands so they don’t stick together.

7-Sprinkle 2 tablespoons of curry powder, 1 teaspoon of salt, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper evenly over the noodles. Stir-fry for about 2 minutes using a scooping and lifting motion to coat everything well and scrape the wok bottom to prevent sticking.

8-If the noodles seem dry, add 2 to 4 tablespoons of chicken stock or water to keep them moist and flavorful during cooking.

9-Mix in 1/2 teaspoon of sesame oil, 1 1/2 teaspoons of soy sauce, and the cooked egg strips, then cook for 1 more minute until everything is heated through.

10-Finally, add the julienned scallions and thinly sliced red onion, stir-frying for 20 seconds before serving hot. You can add chili sauce on the side if you like it spicier.