Step 1

Soak the rice vermicelli in cold water for 30 minutes until they are tender but firm.

Step 2

When the rice noodles are the right consistency drain the water with a slotted spoon then set it aside.

Step 3

Beat the eggs in a mixing bowl and add 1⁄2 teaspoon of curry powder and sesame oil then whisk together until well blended.

Step 4

Heat a large pan over medium heat with 1⁄2 tablespoon of cooking oil then pour in egg mixture.

Step 5

Pan fry the egg until it is cooked then transfer to a cutting board and cut it into long, thin strips.

Step 6

Reheat the pan over medium-high heat with another 1⁄2 tablespoon of cooking oil.

Step 7

Add the shrimp to the pan and stir fry for about 1 minute then remove the shrimp from the pan and set it aside.

Step 8

Add 1 tablespoon of cooking oil to the pan then stir fry the beef with about 1 minute then remove it from the pan and set it aside.

Step 9

Add 2 tablespoons of cooking oil then allow it to get hot to the point that it starts to smoke.

Step 10

Add the ginger, garlic, chilis, and remainning curry powder then stir fry for about 30 seconds.

Step 11

Add the ham and bok choy then stir fry for another 30 seconds.

Step 12

Add the bean sprouts, onions, green onions and rice noodles then toss everything together for about 30 seconds until its well mixed.

Step 13

Pour in the chicken broth then add the beef and shrimp back to the pan.

Step 14

Add the soy sauce and sherry then include the egg strips and salt.

Step 15

Toss everything one last time for about 30 seconds until it's all mixed together then serve hot.