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1
Bring a large pot of water to a boil.
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2
Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
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3
Drain and rinse under cold water.
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4
Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
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5
When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
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6
Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
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7
Pour in the egg mixture and immediately reduce the heat to low.
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8
Scramble the eggs until just set; turn out onto a plate and reserve.
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9
Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
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10
Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
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11
Remove the shrimp and reserve in a small bowl.
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12
Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
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13
Add the pork and chicken and stir fry until just cooked, about 1 minute.
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14
Remove and reserve in a small bowl.
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15
Place a large, heavy wok over high heat.
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16
When very hot, spoon in 2 tablespoons of the oil.
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17
Add the ginger, garlic, chilies, and the remaining curry powder.
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18
Stir fry until fragrant, about 30 seconds.
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19
Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
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20
Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
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21
Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
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22
Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
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23
Pour in the chicken broth and bring to a boil.
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24
Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
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25
Toss well and add the salt and the reserved scrambled eggs.
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26
Sprinkle on the cilantro and turn out onto a larger platter.
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27
Serve hot.
