Cook the noodles by boiling water in a large pot and adding the dried rice vermicelli noodles. Follow package instructions for 3-5 minutes until al dente, then drain and rinse under cold water.

Mix the sauce in a small bowl by whisking together the Shaoxing wine, light soy sauce, oyster sauce, curry powder, sesame oil, salt, sugar, and white pepper. Set aside.

Scramble the eggs in half a tablespoon of peanut oil in a large skillet over medium-high heat, cooking for 1-2 minutes until just set. Remove and set aside.

Sauté aromatics by adding garlic, ginger, and onion to the skillet, cooking for about 1 minute until fragrant and translucent.

Cook the protein by adding peanut oil to the skillet and tossing in the char siu pork and shrimp for 3-4 minutes until shrimp are pink.

Add the vegetables by folding in the julienned carrot and cooking for about 1 minute.

Incorporate the noodles and sauce by adding the cooked rice vermicelli and tossing everything together for 2-3 minutes until well-coated.

Finish with eggs and peppers by mixing the scrambled eggs and sliced peppers into the skillet for an additional minute.

Serve and enjoy your delicious Easy Gluten-Free Singapore Noodles immediately hot.