1For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
2Make the sauce:
3In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4Cook the rice noodles:
5Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
6Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7Scramble the eggs:
8In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
9Cook the vegetables:
10Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
11Add the remaining ingredients:
12Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
13Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
14Add the noodles in batches:
15Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
16Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
17Serve:
18Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.
