Step 1

Assemble your ingredients. Note: Once you start the cooking process it runs real quick so ensure you have everything cut up and measured.

Step 2

Rehydrate the noodles by soaking in hot water for 30 minutes or boiling for 1 minute.

Step 3

Drain the noodles in a colander right before you are ready to cook. Be sure to cut any long strands to about 8 inches so it is easier to cook and eat.

Step 4

Heat your wok over medium heat and add 1 tablespoon of oil. Beat the two eggs and add them into the wok. When they have cooked and bubbled along the sides flip it over and break the eggs up into strips with your spatula. Remove from the wok and set aside.

Step 5

With an empty wok again, add the remaining 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds and add the thawed shrimp and roast pork. Cook for another 15 seconds.

Step 6

Add the Shaoxing wine around the side of the wok and cook for another 15 seconds

Step 7

Add in your carrots, dried red chili peppers, red onion, and Napa cabbage and stir fry for 30 seconds.

Step 8

Add in your rice noodles. Cook for one minute and continue lifting the rice noodles to break them apart and loosen them.

Step 9

Next add in the curry powder, salt, and white pepper evenly over the noodles.

Step 10

Turn up the heat to high and use a scoop and lift motion on the dish and cook for about 2 minutes ensuring all the ingredients are combined together and you can see the curry color the noodles.

Step 11

If the dish starts to get dry you can add in tablespoons of chicken stock to keep it from drying out.

Step 12

Add the sesame oil, soy sauce, and cooked eggs and mix together for another minute.

Step 13

Finally, add the scallions and cook for another 15 seconds.

Step 14

Serve and Enjoy!