Soak the dried rice vermicelli noodles according to the package instructions for about 10 minutes until tender. Drain and set aside.

In a medium bowl, combine the Shaoxing wine, light soy sauce, oyster sauce, curry powder, sesame oil, salt, sugar, and white pepper. Whisk together until well-blended.

Heat half a tablespoon of peanut oil in a large nonstick skillet over medium-high heat. Pour in the beaten eggs and cook for about 2 minutes until just set. Scramble and transfer to a plate.

In the same skillet, add the remaining tablespoon of peanut oil, then add minced garlic, grated ginger, and diced onion. Sauté for about 1 minute until fragrant.

Add char siu pork and shrimp, stir-fry for about 2 minutes until the shrimp turns pink.

Stir in julienned carrots and cook for another minute.

Add the prepared rice vermicelli noodles and sauce mixture to the skillet. Toss for 2-3 minutes until well-coated.

Return scrambled eggs and sliced Anaheim peppers to the skillet, tossing for an additional minute until heated through.