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Place the vermicelli in a heatproof bowl and fill with boiling water, strain once cooked (this should take 5 mins).
Mince the garlic. Slice the onion and peppers into 1cm lengths. Chop the spring onion into 4 parts, separating the whites to greens and slice the whites in half lengthways.
Prep the sauce and set aside.
Season your wok with oil - on medium-high heat, pour a ladle of veg oil into the wok, swirl it around then pour away.
On medium-high heat, add 3 tbsp of veg oil (from the seasoned oil), crack the eggs into the wok and mix for 15 seconds, add the garlic, sliced onion and spring onion whites, fry for 20 seconds then add pre-cooked roast pork and chicken.
Stir fry for 30 seconds then add the sliced peppers and spring onion greens.
Stir fry again for 20 seconds then add the cooked vermicelli and bean sprouts and sauce, mix well and stir fry for a minute or two to ensure the dish is evenly coated.
Serve your noodles with red chilli and extra chilli oil.