Step 1

Mince the garlic and ginger and place in a small bowl together.  Thinly slice the bell pepper and onion. Peel and devein the shrimp. Cut each shrimp into thirds. Break the eggs into a bowl and gently beat with a fork. Place the vermicelli noodles in a large, heatproof bowl.

Step 2

Bring about 6-8 cups of water to a boil.

Step 3

While waiting for the water to boil, start the curry sauce. Heat a large nonstick skillet over medium heat and add 2 tablespoons of vegetable oil, the curry powder, and red pepper flakes. Cook for about 4 minutes until fragrant. Add the soy sauce and brown sugar and remove the skillet from the heat.

Step 4

When the water has boiled, carefully pour it over vermicelli noodles. Allow to cook for about 2 1/2 minutes, then drain. Place the noodles back in the bowl and roughly cut in half using kitchen scissors or a knife. Pour the curry mixture on top and mix using kitchen tongs.

Step 5

Place the nonstick skillet back on the burner over medium heat. Add 1 tablespoon vegetable oil and the ginger and garlic and cook for about 1 minute. Then add the bell pepper and onion and cook for about 3 to 4 minutes until crisp but still tender. Move to a separate bowl.

Step 6

Add the skillet back to the heat over medium. Add the remaining tablespoon of vegetable oil. Add the shrimp in a single layer and cook for about 1 minute. Then stir and cook the shrimp for another 2 minutes. Push the shrimp to one side of the skillet and add the eggs to the other side. Cook the eggs for about 2 minutes, scraping the bottom and breaking up the egg into small pieces.  Then mix the shrimp and eggs together and cook for 1 more minute. Move the shrimp and eggs to the bowl with the pepper and onion.

Step 7

Place the skillet back on the heat and add the vegetable broth. Add the noodles and cook for about two minutes until warmed through. Remove from the heat and add the shrimp mixture. Mix through with the tongs to combine Serve with scallions on top.