Singapore Noodles

Name: Singapore Noodles
Ingredients: 1 - 6-7 oz package of rice sticks (Mae uses one 6.75 oz package of Dynasty Rice Sticks); 16 oz medium size shrimp, shelled and deveined; 4 tablespoons vegetable oil; 2 eggs, slightly beaten; 1½ tablespoons minced fresh ginger, divided; 4 cloves garlic, minced and divided; 2 teaspoons light soy sauce; 2 teaspoons Shaoxing wine, optional; 1 stalk celery, thinly sliced; ½ cup, thinly sliced onion; ½ cup carrots cut into 1½” matchsticks; 1 cup thinly sliced (1½”) bell pepper, preferably red; 1 cup sugar snap peas, cut in half; 3 oz sliced cabbage; 4 oz bean sprouts; ½ teaspoon sugar; 2 teaspoons salt, divided; 1 tablespoon oyster sauce; 2 tablespoons water; 1 teaspoon curry powder, add more if desired; ½ teaspoon turmeric powder; 3 stalks green onion cut into 1” pieces; 1 tablespoon sesame oil