Soak 4 oz of dried thin rice vermicelli in room-temperature water for 30 minutes until they are mostly clear and soft. Drain, pat them dry, and cut into shorter pieces. If you prepare them ahead of time, store them in a covered container in the fridge.

In a bowl, whisk together 4 tsp curry powder, ¼ tsp turmeric, 1½ tbsp white vinegar, 5½ tbsp light soy sauce, 5½ tbsp oyster sauce, 1½ tbsp Sriracha, and 2 tbsp ketchup until smooth. You can keep this sauce in the fridge for weeks. Mix 1 cup of water with ½ tsp baking soda until it dissolves, then add ⅓ cup light soy sauce.

Slice the chicken breast into strips and marinate in the alkaline solution for 2 to 24 hours to tenderize. Thaw frozen shrimp in the marinade for 30 minutes to 1 hour, then drain and dry. Soak 1 tsp dehydrated minced garlic in warm water for 20 to 30 minutes, then drain.

Combine 4 parts shredded green cabbage, 4 parts shredded red cabbage, and 1 part shredded carrots, then refrigerate.

Heat oil to 300°F and fry the chicken for 60 to 90 seconds. Next, add the shrimp and cook them together for another 1 to 2 minutes. You can also stir-fry them in a small amount of oil.

In a heated wok, add 1 tbsp oil and 1 tsp rehydrated garlic. Stir-fry 2 cups of cabbage mix, grape tomatoes, chicken, and shrimp for 10 to 15 seconds.

Add 8 oz of soaked noodles and 6 tbsp of curry sauce to the wok. Toss them until well coated, adjusting the heat as needed. Mix in ½ cup green onion and ¼ cup cilantro for 15 to 20 seconds. Drizzle 1 tsp toasted sesame oil, toss again, and serve topped with fried shallots and a lime wedge.