Singapore Noodles

Name: Singapore Noodles
Ingredients: 3½ oz. dried rice vermicelli; 2 large eggs, lightly beaten; 7–8 medium shrimp (3 oz.), shelled and deveined; Kosher salt; 2 small shallots, finely minced (¼ cup); One 1-inch piece of ginger, peeled and minced (1 Tbsp.); 3 medium garlic cloves, finely minced (1 tsp.); 2½ tsp. yellow curry powder; 1 tsp. turmeric powder; 1⁄2 small yellow onion, thinly sliced with the grain (¼ cup); 1 medium scallion, thinly sliced (¼ cup); 1 stalk Chinese chives, thinly sliced (¼ cup); 1⁄2 red bell pepper, thinly sliced (⅓ cup); 1⁄3 cup soybean sprouts; 3 Tbsp. plus 1 tsp vegetable oil, divided; 1 Tbsp. Shaoxing wine; 1 Tbsp. soy sauce; 1 tsp. sesame oil; 10-15 slices (about 3 oz.) char siu (Chinese barbecued pork) or lap cheong (Chinese sausage, thinly sliced; Cilantro sprigs, for garnish