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