Place noodles in a large, heatproof bowl. Pour over boiling water to cover and soak for 5 minutes, gently stirring to break up any clumps. Drain the noodles in a colander and rinse.

Cut the barbecued pork into thin slices.

In a small bowl, mix the chicken stock, soy sauce and brown sugar. Set aside.

Heat a large wok over high heat. Add the oil and when it is hot, add the curry powder, garlic and ginger. Stir-fry briefly until fragrant. Add the onion and capsicum and stir-fry for 1-2 minutes until it begins to soften, then add the cabbage and stir-fry for about 2 minutes.

Stir in the bean sprouts, cook briefly, and then add the pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed.

Add salt and black pepper to taste, and more curry powder, soy sauce or sugar if desired.

Make a simple omelette by whisking the eggs with 2 tablespoons of water and cooking in a small non-stick pan. When cooked, remove from pan and roll up. Slice thinly and scatter over the noodles. Garnish with coriander and serve.