Step 1: Soak the Noodles

Soak the rice vermicelli noodles in hot water for about 5–7 minutes, or until they’re soft but not mushy. Drain them and set aside.

Step 2: Prepare the Sauce

In a small bowl, mix soy sauce, oyster sauce (if using), curry powder, sesame oil, sugar, salt, and pepper. Stir well until combined.

Step 3: Scramble the Eggs

Heat 1 tablespoon of oil in a wok over medium heat. Pour in the beaten eggs and scramble until just set. Remove from the wok and set aside.

Step 4: Stir-Fry the Vegetables

Add another tablespoon of oil to the wok. Add the garlic, onion, bell peppers, and carrots. Stir-fry for 3–4 minutes until the vegetables are tender but still crisp.

Step 5: Combine Everything

Add the cooked shrimp or chicken (if using), noodles, bean sprouts, and scrambled eggs. Pour the sauce over everything. Toss everything together using tongs or a spatula until the noodles are evenly coated and heated through. Garnish with chopped spring onions and serve hot.