1-First, soak 5 ounces of thin vermicelli rice noodles in warm water for about 5-7 minutes until soft, then drain and cut them into 8 to 10-inch lengths. This step helps the noodles absorb flavors without becoming mushy. Next, prepare the shrimp by peeling, butterflying, de-veining, rinsing, and drying them thoroughly.

2-Heat 1 tablespoon of the vegetable oil in a wok over medium-high heat and scramble the 2 beaten eggs until just set, then set them aside. In the same wok, add the remaining 1 1/2 tablespoons of vegetable oil, along with the 2 cloves of chopped garlic, the prepared shrimp, and 4 ounces of Chinese BBQ pork or its substitute. Stir-fry quickly for about 2 minutes until the shrimp turns pink.

3-Add 1 tablespoon of Shaoxing wine or dry cooking sherry and cook for another 30 seconds to let the alcohol evaporate. Then, toss in 3 dried red chili peppers, 9 ounces of shredded napa cabbage, and 1 medium carrot, stirring for 1-2 minutes until the veggies soften slightly. Now, add the soaked rice noodles and stir-fry for 1 minute, lifting and loosening them to prevent clumping.

4-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 mixture. Stir-fry for 2 more minutes, scraping the wok to avoid sticking. If the noodles look dry, add 2 to 4 tablespoons of chicken stock or water. Finally, stir in the 1/2 teaspoon of sesame oil, 1 1/2 teaspoons of soy sauce, and the cooked eggs, heating for another minute. Add 1 bunch of julienned scallions and half of a red onion, cooking briefly before serving hot, perhaps with a dash of hot sauce for extra kick.