1-First Step: Mise en place Prep all ingredients. Soak 8 ounces rice vermicelli in warm water for 10 minutes until softened but firm. Drain and set aside. Peel and devein 1/2 pound shrimp. Slice 4 ounces char siu, 1 bell pepper, 1 onion, and measure 1 cup bean sprouts. Beat 2 eggs. Have 2 teaspoons curry powder, 1 tablespoon soy sauce, salt, and pepper ready. This takes 10 minutes and prevents scrambling during cooking.

2-Second Step: Cook the shrimp Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute. Add shrimp in a single layer. Stir-fry for 2 minutes until pink and curled. Remove to a plate. Wipe wok if needed, but keep heat high for next steps.

3-Third Step: Stir-fry vegetables and pork Add sliced char siu, bell pepper, onion, and bean sprouts to the hot wok. Stir-fry 3 minutes until veggies soften slightly but retain crunch. Onions turn translucent, peppers brighten. Push mixture to one side of the wok.

4-Fourth Step: Scramble the eggs Pour beaten eggs into the cleared space. Scramble for 1 minute until just set, then mix with veggies and pork. This adds creamy texture without overcooking.

5-Fifth Step: Season and add noodles Sprinkle 2 teaspoons curry powder over everything. Stir 30 seconds to toast spices. Add drained vermicelli noodles and 1 tablespoon soy sauce. Toss vigorously for 2 minutes to coat evenly. The noodles turn golden from curry.

6-Sixth Step: Combine shrimp and finish Return cooked shrimp to wok. Toss 1 minute to heat through. Season with salt and pepper. Taste and adjust soy sauce if needed. Remove from heat immediately to avoid mushy noodles.

7-Final Step: Serve Plate hot Singapore fried rice noodles for 4. Garnish with green onions or cilantro if desired. Serve with lime wedges and extra soy sauce.