First, soak the dried rice vermicelli in the hot water for 8-10 minutes, then drain the water out, rinse with cold water and set it aside. ( Or you can prepare by the packet instructions. )
Whisk the eggs with a pinch of salt. Heat the large wok/pan over medium high heat, drizzle 1 tbsp of oil and stir fry the eggs and break the egg into small pieces. Remove from pan and set it aside.
Drizzle 1 tbsp of oil into the remaining pan, add garlic and saute for a few seconds. Next, add the chicken pieces and stir fry over medium-high heat until no longer pink. Then add the prawns and continue stir fry for another 1-2 minutes. Season with 1tsp salt, ¼ tsp black pepper, and 1 tsp curry powder. Remove from pan and set it aside.
In the same pan, add more oil if needed, stir fry the onions for a few seconds, follow with baby corns, carrots, and mangetout.
Place the vermicelli noodles in the wok and season with light soy sauce, dark soy sauce, sugar, chicken powder, and curry powder. Toss it well for a few seconds.
Now add the cooked chicken, prawns, eggs and combine everything and cook for another 1-2 minutes. Finish with spring onions, make a taste test and add more salt or pepper to your taste. Transfer to serving plate and serve immediately while hot.