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In a stock-pot, add 1-2 QT water for boiling. When water is boiled, add salt & 1 tbsp of oil and add rice noodles to it. Let the noodles cook and keep stirring for 3 minutes.(Note: Rice Noodles usually takes 2-4 minutes to cook in the boiling water).
Once noodles are almost cooked, strain in the colander. Run it in the cold water to stop the cooking. Once noodles are cooled down, gently separate them from each other by running your fingers through them.
Add sesame oil and chili oil in the wok and turn on the heat. When the oil is hot, saute onions in the wok. When the onion starts to change color, add the rest of the vegetables.
Once THE vegetable starts to get tender, add all the sauces (red chili paste, soy sauce, and vinegar). Coat the vegetables with the sauces and transfer noodles in the wok.
Using Tong, coat noodles with sauce & vegetables and cook on high-heat for 1-2 minutes and keep stirring. Lastly, add Curry Powder and mix with the noodles until combined properly.
Garnish with some chopped Green Onions and serve immediately.