Sight friendly and I'm sure it will be taste friendly : ) Ingredients - 100g dried rice noodles - 2 tablespoon shredded fatty barbecued pork (char siu) - Handful of bean sprouts - ⅓ bell pepper (red), sliced - ⅓ bell pepper (yellow), sliced - ⅓ bell pepper (green), sliced - ½ large onion, slices - 2 egg, beaten with a few droplets of fish sauce - 2 tablespoon oil for frying - 1/8 tsp salt - 1/8 teaspoon ground white pepper - 2 teaspoon curry powder - 1 teaspoon turmeric powder - 1/2 teaspoon salt - 1/2 teaspoon sugar - Handful of spring onions, cut about 1.5 inch length - ½ cup water Marinades for rice noodles - 1 tablespoon light soy sauce - 1 tablespoon fish sauce Directions: 1) Boiled the dried rice noodles in hot water for 30 seconds to a minute or until they just get softened. Drain and toss in the soy sauce and fish sauce. Set aside cover with damp cloth until ready. This method prevents the rice noodles from breaking, letting the steam cook it through. 2) Over medium heat, heat oil in wok. When heated, sauté onion and peppers; add in sugar, and cook them for about a minute then add in all the spices and fry until fragrant. Put in the char siu, stir fry for quick and push aside, and followed by the eggs (add some more oil if required). As the egg is half fried, stir in the marinaded rice noodles and bean sprouts. The noodles and bean sprouts need to be cooked for about a minute or so (adding some water if its too dry), during which just constantly turn and flip all of them to assemble well. Lastly, add in the spring onion, toss until wilted. Serve hot and enjoy!