Soak 2 pieces of rice noodles (7 oz) into a bowl for 15 to 30 minutes before cooking.
Wash and cut ¼ head of small sized cabbage into strips.
Peel off skin and cut 2 small carrots into strips.
Wash and cut 3 sticks of green onion into strips.
Then, cut 3 pieces of honey ham (4oz) into strips as well.
Pour ½ tablespoon vegetable oil into the pan, add the cut cabbage from step 2. Then, add 2 tablespoons of water and ⅛ teaspoon of salt. Stir fry the cabbage a little bit. Cover the lid for 1-2 minutes and stir fry until it is soft, set them aside.
After that, pour ½ tablespoon of vegetable oil, 2 tablespoons of water and ⅛ teaspoon of salt. Stir fry the carrot a little bit. Cover the lid for 1-2 minutes and stir fry until it is soft. Then, set it aside.
Next, pour ½ tablespoon of vegetable oil into the pan. Then, add 3 cups of bean sprouts and ⅛ teaspoon of salt. Stir fry it for 1-2 minutes until it is a little soft. Let it set aside.
The following step, pour ½ tablespoon of vegetable oil into the pan, add 25 pieces of small raw shrimp, ⅛ teaspoon of salt and stir fry it until it turns color.
Next, add the cut honey ham from step 5, stir fry them a little bit and set it aside.
After, pour 1 tablespoon of vegetable oil into the pan, add the soaked rice vermicelli noodles from step 1. Add ½ teaspoon of curry powder, ¼ cup of water and ½ teaspoon of salt (Remember to add salt to your taste). Stir fry the noodles and mix it well with the curry powder.
Lastly, add the cooked cabbage, carrots, shrimp, honey ham, green onion and stir fry them until it is well mixed.