1. In a small bowl, stir together the soy sauce, wine/sherry, curry powder, and sugar. Stir to combine well, and set aside.
2. Add a little oil to a very hot wok or large, deep skillet. Cook the eggs just until done and remove from the pan, set aside. Add a little more oil to the pan, and stir fry the scallion whites, grated carrots, onion, bell pepper, cabbage, and chili for a few minutes, until tender. Season lightly with salt and pepper. 
3. Add the garlic and ginger, and cook 30 seconds more. Add the vermicelli noodles, the sauce, and the cooked eggs, and toss, toss, toss until everything is nice and coated. Serve just like this, showered with the chopped scallion greens and soy sauce alongside, for seasoning. You can add cooked shrimp, roasted pork as pictured, chicken (or all of the above!).

If you want to serve with pork:

1. Preheat the oven to 400 degrees F. 
2. Coat the tenderloin with olive oil and season the tenderloin liberally with salt and pepper, along with the five spice powder. Place on a foil-lined sheet pan and roast for 25 minutes.
3. Remove from the oven and wrap in the foil to finish cooking (it will keep cooking as it sits). After 10 minutes of resting, slice the pork into medallions and serve with the noodles. If you want it cooked further, you can add the sliced pork right into the pan, and stir fry it along with everything else.