Soak the dried rice noodles in hot water for about 10-20 minutes until they soften. Drain and rinse with cold water, then toss with dark soy sauce and sesame oil for flavor.

Marinate the shrimp in light soy sauce while the noodles are soaking.

Heat vegetable oil in a wok over medium heat. Add marinated shrimp and cook until pink and opaque, about 2-3 minutes. Plate separately.

Increase heat to high and add ginger, shallots, and spring onions. Stir-fry until fragrant, about 1-2 minutes.

Add julienned carrot and stir-fry for 1 minute until they begin to soften.

Sprinkle in curry powder, fish sauce and adjust to taste. Ensure all flavors meld.

Pour in the beaten eggs, stirring until nearly set.

Add the soaked noodles to the wok, stirring to combine. Taste for seasoning, adding salt or sugar as needed.

Return the cooked shrimp to the wok, stirring gently to heat through. Serve immediately.