1. Soak the rice vermicelli noodles in very hot water for 4 to 6 minutes, or until they are pliable but still slightly firm in the center, then drain well and set aside.

2. In a small bowl whisk together the curry powder, soy sauce, oyster sauce, Shaoxing wine or dry sherry, sesame oil, sugar, white pepper, and 1/4 cup of the chicken broth or water until smooth to make the curry sauce.

3. Heat 1 tablespoon of the neutral cooking oil in a large wok or wide skillet over medium high heat, add the shrimp, season lightly with a pinch of salt, and stir fry for 2 to 3 minutes until just pink and cooked through, then transfer the shrimp to a plate.

4. In the same pan add a drizzle more oil if needed, pour in the beaten eggs, and gently scramble them into soft curds, cooking for 1 to 2 minutes before sliding the cooked egg onto the plate with the shrimp.

5. Add the remaining 1 tablespoon of neutral cooking oil to the hot pan, then add the sliced onion, bell pepper, and carrot, and stir fry for 2 to 3 minutes until just beginning to soften while still crisp.

6. Stir in the garlic, ginger, and shredded cabbage and cook for about 1 minute more, until fragrant and the cabbage just starts to wilt.

7. Add the drained rice vermicelli noodles to the pan, pour the curry sauce evenly over the top along with the remaining 1/4 cup chicken broth or water, and use tongs or chopsticks to gently lift and toss the noodles until they are evenly coated.

8. Return the cooked shrimp and scrambled eggs to the pan along with the sliced char siu pork or ham, breaking the egg into bite sized pieces and tossing everything together until heated through.

9. Stir in most of the sliced green onions, sprinkle in the red pepper flakes, and taste, adjusting seasoning with additional salt or soy sauce if needed, adding a splash more broth or water if the noodles seem dry.

10. Serve the Singapore Noodles hot, topped with the remaining green onions and an extra drizzle of sesame oil or chili oil if desired.