dot-star: Vegetarian curry noodles

One of our daughters is originally from China and she is obsessed with noodles. My wife makes awesome miso kimchi noodles, that is a go-to.

As one of my favorite foods from pre-veg days was Singapore chow mei fun (Singapore style fried rice noodles with curry sauce & meat), I wanted to try to make something similar.

Making this is fairly effortless now, so I don't follow much of a recipe - it's mostly an excuse to "eat down" whatever vegetables are still good, but a little long in the tooth. I'll try to call out the important bits.

I'm also awful with sizing things. Pours are a "bloop", spices are a "blop". You know when you've done wrong.

Ingredients

Dry rice noodles & water to cook said noodles. Maybe 2-3 blocks of noodles.
Oil

canola, vegetable - the cheap stuff - used for frying
sesame oil - the expensive stuff - used for final dressing.

2 eggs
Spices

curry paste or powder
cardamom powder
salt
pepper

Chopped Vegetables

Ginger (if you don't have ginger, you can substitute with spice powder. I also really like buying tube ginger when I find it. So much easier than mincing ginger).
Garlic and/or Onion - your aromatics
(Frequently) Mushrooms
(I would use, but she's not a fan of) Carrots
(ALWAYS) Cabbage, pref nappa.
(Sometimes) Zucchini
(Frequently) Bell peppers
Other veggies - sure! I've even thrown in some chopped avacado after the cooking is done. Make sure to salt it with a nice chunky salt.

Sour liquid

I like & use mirin a lot - it's a good, kind of sweet flavor, but sometimes will use cooking sake. Whatever my hand hits first in our "cooking supports" cupboard.

About that cabbage - I fell like cabbage gets such a bad rap, and it's delcious. Stays crunchy on a fry, I love the texture. Cabbage all the things!

Steps

Get water boiling for noodles. Don't put your dry noodles in yet - they will cook in about 2m, and you want them slightly not done, so they can finish cooking with the good stuff below.
Get your wok on med/high heat with a bloop of frying oil. Let it heat up. If you don't have a wok, a regular pan is fine, as long as it has sides so stirring veggies doesn't make a stove mess.
Beat eggs with curry paste/powder, salt and pepper.
Cook your eggs, but not completely. Cooking will happen super quick & they should a bit liquidy . Throw them right back in the container you used for beating.
If you need an extra bloop of frying oil, add it here.
Add your ginger, garlic / onion
Throw a little bit more curry paste / powder & cardamom on. Stir together for about 30s, so they cook but do not burn.
Throw in your other chopped veggies. This being a stir fry implies that you will stir, while they fry.
Salt & pepper the mix. Cook maybe 2-3m. It's an art, not a science.
Remember the boiling water? You're going to want to throw in the noodles here.
Add a bloop of the mirin or sake (or whatever sour liquid you pick). Cover the veggies & let them steam in it.
When the noodles are not quite done, pull them out & throw them on the wok & mix with the rest of the stuff.
Remember the eggs? Throw them in now too.
Stir. Fry, maybe another 2-3m
Turn off the heat. dress with a little bit of the expensive sesame oil. Mix.
Salt to taste to get flavors to pop.