Shell and de-vein shrimps; rinse, pat dry and marinade. Rinse all vegetables, drain dry; shred chili pepper and onion.

Scald dried rice noodles in hot water for 15 to 30 seconds or until they just get softened. I use the very thin type of rice noodles so it needs less than half a minute to soften them. If over-done, you will find them easily stuck together and stuck to the wok when frying.

Here is where I cheated. Loosen the noodles in a colander and air dry it for half an hour or so. After the noodles are dried, mix them well with all the marinades, i.e. curry powder, turmeric powder, salt, sugar, and oil (add at last) in a bowl. Simply put, I cant toss with a wok so I add the seasonings as marinades in advance.

Over medium heat, heat oil in wok. When heated, sauté onion and chili pepper; add in the only seasoning, salt, and cook them for about a minute or until fragrant; push aside. Put in shrimps, stir fry until done (add some more oil if required), and followed by eggs. As the egg is half fried, stir in all ingredients including shrimps, onion, chili pepper, barbecued pork, marinaded rice noodles and bean sprouts. The noodles and bean sprouts need to be cooked for about a minute or so, during which just constantly turn and flip all of them to assemble well. Serve hot and enjoy!