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Preparation

1. Soak rice vermicelli noodles in a bowl of hot water from the tap (~10-15 mins).
2. Mince garlic. Chop bell pepper and onion. Peel and thinly slice carrot.
3. Scramble the eggs in a bowl. Add 1 teaspoon of water, 1 teaspoon of low sodium soy, and black or white pepper.
4. Heat a skillet or wok on high heat with 1 tablespoon of oil until shiny on surface.
5. Quickly cook scrambled eggs until solid, remove from pan.
6. Place same skillet or wok back on high heat with another 1 tablespoon of oil.
7. Add minced garlic, sliced carrot, onion, and bell pepper, stir fry for 3-4 mins until crisp and tender, remove from skillet.
8. Drain the vermicelli noodles well in a colander. Drizzle remaining tablespoon of oil in the pan, add curry powder, stir in oil for 30 seconds until fragrant, remaining teaspoon of low sodium soy sauce.
9. Add noodles to the curry and oil mixture, toss well to coat, about 5 minutes. Add the vegetables and egg back to the pan for another 3-4 minutes. Remove from heat and top with (optional) scallions and another dash of pepper if desired.