You can either follow the instructions on the package to prepare the rice vermicelli or use my method: Put them into a large bowl. Pour in hot water (just boiled) enough to cover. Leave to soak for 2 mins.

Drain well then cut into shorter sections with a pair of scissors. Set aside (see note 1).

In a small bowl, mix light soy sauce, oyster sauce, Shaoxing rice wine, seame oil, salt, sugar, lime juice and water. Set aside.

Heat up half of the cooking oil in a wok until it smokes. Pour in the egg. Fry until cooked then break it into small pieces with a spatula. Transfer to a plate.

In the same wok, sear the shrimp (no need to pour in more oil). As soon as they curl up and turn pink, transfer to the egg plate.

Pour the other half of the cooking oil into the wok. Fry garlic and yellow curry powder over low heat for 20 seconds or so (Do not burn).

Stir in the vermicelli. With the aid of a pair of chopsticks, loosen the vermicelli to have it evenly coated by the curry.

Turn the heat to medium high. Add Char Siu, mung bean sprouts, bell pepper & red onion. Constantly stir (I use chopsticks and a spatula at the same time) to evenly heat all the ingredients until the vegetables are cooked but still retain some of the crunchiness.

Put the egg and shrimp back into the wok. Add the sauce and scallions. Give everything a quick stir then serve immediately.