Place the noodles in a medium heatproof bowl and add enough boiling water to cover. Let stand until fully tender, about 3 minutes. Drain in a colander, rinse under cold running water until completely cooled, then drain again. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.

Meanwhile, in a small bowl, whisk together the Shaoxing wine, soy sauce, curry powder, sugar, ½ teaspoon pepper and 3 tablespoons water. In another small bowl, whisk the eggs.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the eggs and immediately swirl the pan to spread them into a thin layer. Cook, swirling the pan and spreading the eggs with a spatula as needed, until just set but still shiny, about 30 seconds. Transfer to a cutting board; reserve the skillet. Chop the eggs into small pieces; set aside.

Season the shrimp with salt and pepper. In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the shrimp in an even layer and cook without stirring until lightly browned on the bottom, 1½ to 2 minutes. Transfer to a plate; set aside.

Return the skillet to medium-high and add the remaining 1 tablespoon oil and the garlic. Cook, stirring, until fragrant and lightly browned, about 1 minute. Add the carrots, snap peas and ¼ teaspoon salt; cook, stirring often, until the vegetables are tender-crisp, 2 to 4 minutes. Add the Shaoxing mixture followed by the noodles, tossing until the noodles are uniformly colored, about 1 minute. Return the shrimp and eggs to the skillet; cook, tossing, until the shrimp are opaque throughout and the mixture is dry, 2 to 3 minutes. Off heat, taste and season with salt and pepper.