Soak the dried rice vermicelli noodles in hot water until softened, about 10 minutes. Drain and set aside.

In a large pan or wok, heat 4 tablespoons of vegetable oil over medium heat.

Add the pork belly slices and fry until cooked through and golden, about 5-6 minutes.

Stir in minced garlic and diced onion, cooking for 2-3 minutes until fragrant.

Toss in diced red capsicum and sugar snap peas, stir-frying for about 2 minutes.

Add peeled and deveined prawns, cooking until pink and opaque, about 3-4 minutes.

Push cooked ingredients to one side, pour in whisked eggs, and scramble until just set, about 1-2 minutes.

Add soaked noodles, char siu sauce, soy sauce, Shaoxing cooking wine, curry powder, and sugar, then mix well.

Stir-fry everything for a few more minutes until heated through and well combined.