Cut the rice vermicelli into 3-4 pieces. You want short pieces of noodle for this dish. Pour boiling water overtop. Soak for around 2-3 minutes. Drain. The noodles are now ready. Don't boil them. That makes mush.
Beat the eggs with the gochugaru if using.
Heat 1 tsp of oil in a non-stick skillet large enough to hold all the ingredients over medium heat.
Scramble the eggs. This won't take long. Don't overcook. If you are feeling fancy make a little omelette and slice that. Pretty but not necessary. Set the eggs aside and wipe out the skillet.
Heat the remaining oil over medium heat. Add the garlic ginger paste and fry until it stops sizzling. This should take less than a minute.
Turn the heat down to medium low. Add the curry powder and chili powder. Stir to mix with the oil. Cook, stirring constantly, for about a minute. This is called blooming the spices. You wind up with a curry infused oil. It is going to make this dish special. It's a great technique for Indian and Mexican cooking as well.
Add the red pepper. Cook for about 2 minutes. You want it to soften slightly but not get mushy.
Add the pork and cook for about a minute to warm through. Add the green onion and shrimp. Cook another 30 seconds. Add the rice vermicelli, soy and shoaxing wine. Cook for 1 minute.
Fold the egg into the mixture.
Toss to combine. This is the hardest part of the whole recipe. Getting the stuff distributed into the noodles is maddening. Don't obsess over it. They can't do this in restaurants either. Toss it for 20-30 seconds. That is probably as good as it's going to get. Just toss the bits that don't get incorporated overtop. It's fine that way.