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Heat a small frying pan over medium heat and add the sesame oil. Whisk the eggs, pour them into the pan and cook until set into a thin omelette. Transfer to a board, allow to cool slightly, then slice into thin strips.
Meanwhile, bring a small saucepan of water to the boil. Cook the vermicelli rice noodles according to the packet instructions, taking care not to overcook them. Drain and rinse immediately under cold water to stop the cooking process.
To make the dressing, combine all of the dressing ingredients in a jar with a tight-fitting lid and shake well.
Drain the sardines and place them in a bowl. Mash with a fork, then stir through 2 tablespoons of the dressing until well combined.
Divide the rice noodles between two serving bowls. Top with the capsicum, red onion, carrot, coriander, mint and sliced omelette. Add the sardines, drizzle over the remaining dressing and gently toss to combine.
Serve immediately with optional chilli oil or chilli crisp.
Store in an airtight container in the fridge. This salad is best enjoyed freshly made.