Begin by boiling water in a large pot. Once it's bubbling, add the dried rice vermicelli noodles. Cook them according to the package instructions, usually around 3-5 minutes, until they’re tender but still firm. Drain and rinse under cold water to prevent sticking.

In a bowl, mix together the curry powder, turmeric, soy sauce, fish sauce, and white pepper. This combination will serve as the heart of your dish, so give it a good stir to blend the spices.

In a large skillet or a wok, heat the neutral cooking oil over medium-high heat. Add the minced garlic and chopped shallots, sautéing until the shallots turn translucent. The aroma should begin to fill your kitchen.

Now, toss in the shrimp and char siu. Cook until the shrimp turn pink and the pork is heated through. This will only take about 3-5 minutes.

Add the sliced bell peppers and julienned carrots. Stir-fry for another couple of minutes, just until they are slightly tender yet still crisp. The colors should be vibrant and enticing.

Pour your prepared sauce over the shrimp and vegetables, tossing everything to ensure an even coating. Let it simmer for a minute so the flavors meld beautifully.

Now, introduce the drained rice vermicelli noodles to the pan. Using tongs, gently toss everything together until the noodles are evenly distributed amongst the shrimp and vegetables.

Push everything to one side of the pan and pour the beaten eggs into the cleared space. Allow the eggs to set slightly before scrambling them into the noodle mixture. This adds a richness to the dish.

Finally, drizzle the toasted sesame oil over the entire dish. Give it one last toss to distribute the oil and flavors.

Scoop the Singapore curry noodles stir fry onto plates and enjoy immediately. If desired, garnish with some fresh cilantro or lime wedges for that added zest.