Ingredients
Vegetable oil 
4 strips of vermicelli rice noodles (it is basically 1 strip per person) 
1 tsp sugar 
1 tsp ground white pepper 
2 tsp fish sauce 
3 garlic cloves, finely chopped 
1 tbsp soy sauce 
1 tbsp shaoxing wine 
2 eggs, beaten 
150g prawns, shelled and deveined * 
½ tsp sugar 
1 chicken breast or Chinese char siu pork, cut into small pieces * 
1 onion, cut into slices 
1 carrot, cut into strips 
100g sugar snaps, cut into slices 
2 tbsp curry powder 
Salt 
1 tsp sesame oil 

Method
Pour boiling water over your noodles and leave for 5 minutes.  Drain, wash in cold water and drain. 

In a small bowl add the ½ tsp white pepper, ½ tsp sugar, fish sauce, garlic in a small bowl and add soy sauce, Shaoxing wine.  Mix well and set aside. 

Into your beaten eggs put  ½ sugar, ½ salt and ½ ground white pepper. Put 2 tsp of oil into your wok and when hot add the eggs.  Let set for 10 seconds and then working from one side push your wooden spoon into the middle, move around the wok a little and repeat until you have gone around the whole of the edge.  You should now be able to turn over and break up. 

Remove the egg from the wok and add 1 tbsp of oil.  Heat on a high heat until very hot.  Add the prawns and stir fry for a minute. If using the chicken, add at the same time as the prawns. Otherwise, add the onion and the pork and continue to cook. Add the carrots, sugar snaps and spring onions and cook for another minute.  Add 1 tbsp curry powder and seasoning and cook until the curry powder has cooked out the raw taste and is evenly distributed - should be another minute or too.  Add to the eggs. 

Wipe the wok clean. Heat 2 tbsp oil over high heat and add the rice noodles and stir-fry for 30 seconds. Add the sauce and the remaining curry powder and stir until all the noodles are covered.  Return the vegetables/egg mix to the wok and just for another minute until hot. Drizzle with the sesame oil. 

- Recipe inspired by Serious Eats