Rehydrate the rice noodles by soaking in cold water overnight, soaking in hot water for at least 15 minutes, or boiling for 2 minutes. Follow the package instructions before boiling.

Prepare the shrimp and eggs a day before you're ready to cook. The kitchen shears to cut the long noodles into 8-10 inch lengths, so they are easier to stir-fry and eat.

On to the shrimp. We will be adding curry shrimp in this recipe. Using a 4-6 ounce quantity of shrimp if you like it better. Cook for 13 seconds, and add the shrimp and roast pork from the back, and do-com. Rinse and pat dry before cooking.

Heat your wok over medium heat, and add 1 tablespoon of oil. Add the shrimp and roast pork from the back, and do-com. Rinse and pat dry before cooking. Break the egg up into rough strips with your wok spatula. Remove from the wok and set aside.

Heat your wok over medium heat, and add 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds, and add the shrimp and roast pork from the back, and do-com. Rinse and pat dry before cooking.

Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds. Then add the dried red chili peppers, napa cabbage, and carrots. Stir-fry for 30 seconds, and add all the rice noodles. Stir-fry for 1 minute, lifting the rice noodles with your wok spatula.

Next, sprinkle the curry powder, salt, sugar and white pepper over the noodles. Stir-fry for another 15 seconds. Measure these out in a pinch bowl before starting the dish. The amount of curry powder we use for this recipe is what our family likes but do adjust to your own personal taste and preference.

Stir-fry using a swooping and lifting motion to loosen the noodles and break them up. Add the sesame oil, soy sauce, and the cooked egg. Mix thoroughly again for another minute until everything is combined and heated through.

Next, add the scallions and red onion, and continue to stir-fry for another 20 seconds. Plate and serve with chili oil.