1-First, soak 5 ounces of rice vermicelli noodles in warm water for about 5-7 minutes until softened, then drain and set aside for later use.

2-Next, prepare your protein by heating 1 tablespoon of the vegetable oil in a wok, then add the 12 large frozen shrimp and 4 ounces of Chinese BBQ pork, cooking until the shrimp turns pink and the pork is heated through.

3-Cook the 2 beaten eggs in the remaining oil until just set, then set them aside to keep their fluffy texture.

4-In the same wok, stir-fry the 2 chopped garlic cloves and 3 dried red chili peppers until fragrant, adding the 9 ounces of shredded napa cabbage and 1 julienned medium carrot next.

5-Pour in 1 tablespoon of Shaoxing wine, followed by 2 tablespoons of curry powder, 1 teaspoon of salt, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper, stirring everything together for even coating.

6-Add the drained noodles along with the cooked eggs, shrimp, and pork, tossing with 1 1/2 teaspoons of soy sauce and 1/2 teaspoon of sesame oil; use 2 to 4 tablespoons of chicken stock or water if needed to moisten.

7-Finally, mix in the julienned scallion and thinly sliced red onion, stir-frying briefly until everything is combined and hot, then serve immediately for the best flavor.