Soak the noodles in boiling water according to the packet instructions until al dente. It’s important not to overcook the noodles when you boil them as they will finish softening in the wok. Drain and rinse in plenty of cold water to prevent them from sticking, then set aside.
Combine all the ingredients for the seasoning sauce in a small bowl or mug, stir to dissolve the sugar and then set aside. Heat a tsp of neutral oil in a hot wok or non-stick frying pan (skillet) and add the beaten eggs. Sprinkle over 1 tsp of the turmeric and quickly scramble until just set, then remove from the heat and set aside.
Heat a little more oil in your wok over a high heat and quickly stir-fry the onion slices for 2–3 minutes, allowing them to char very slightly. Add the chilli and stir-fry for 30 seconds, then add the garlic, curry powder and the remaining turmeric; keep everything moving around the pan with a wooden spoon.
Tip in the king prawns and cook for 1-2 minutes until just translucent. Add the red pepper, carrot and bean sprouts and stir-fry for 30 seconds. Pour in the rice wine and let this bubble away, then add the pork, quickly followed by the cooked rice noodles. Toss these with the ingredients in the pan until well combined. Everything should be a lovely yellow colour. Pour in the seasoning sauce and let this bubble away slightly. Once the pan is dry, add the scrambled eggs and combine. Remove from the heat and add the spring onions to serve.