Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside.
Combine the sauce ingredients in a small bowl. Stir to mix well.
Heat 1/2 tablespoon oil in a large non-stick skillet and heat over medium-high heat. Add the eggs. Cook and scramble the eggs until just cooked through. Transfer to a plate
Add 1 tablespoon of oil and the garlic, ginger and onion. Stir and cook for 1 minute. Move everything to one side of the pan.
Pour in the remaining 1/2 tablespoon oil and the char siu pork and shrimp to the other side of the pan. Cook, stirring occasionally, until the shrimp are just cooked through and the char siu is lightly browned, 2 minutes or so.If you do not have char siu pork on hand, you can use ground pork instead. Add the ground pork to the pan with a pinch of salt. Chop it into small pieces, then follow the rest of the recipe. Add the carrot. Cook and stir for 1 minute, until the carrot just starts to turn soft.
Add the noodles and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly.
Return the cooked egg to the pan and add the pepper. Mix everything well, for 1 minute or so. Transfer everything to serving plates and servehot as a main.
