1 Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
2 Cook the rice noodles: Bring 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).
Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
3 Scramble the eggs: In 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.
4 Cook the vegetables: Add 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.
5 Add the remaining ingredients: Sprinkle 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.
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
6 Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
7 Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.