Combine the soy sauce, rice wine vinegar, sugar and salt in a bowl and set aside.

To prepare the noodles, bring the stock to a boil in a medium saucepan. Add the noodles and turn off the heat. Don't break the noodles apart to fit into the pan. They will begin to soften as soon as you add them to the stock. Within 5-6 minutes the noodles will be soft enough to use. Because you'll be using the remaining stock (you should have about 3/4 - 1 cup left), drain the noodles on a strainer over a bowl to save the unabsorbed stock. Set aside.

While you wait for the noodles to soften, start cooking the meat and vegetables. In a wok or skillet large enough to accommodate the noodles (I used a well-seasoned cast iron skillet) add 1 tablespoon of the oil and heat to medium-high. Add the raw shrimp and cook for a minute or two on each side. You can also add the barbecue pork halfway through the cooking time just to heat up the meat if it's cold (mine came from the refrigerator). Remove the cooked shrimp and heated pork from the skillet and set aside.

If the pan needs more oil, add the remaining 1 tablespoon oil (still on medium-high heat). Add the carrots and celery and cook for roughly 2 minutes before adding the curry powder. Cook for about 30 seconds, just until the curry is fragrant then add the remaining stock (start with 3/4 cup if you ended up with more after soaking the noodles), soy sauce mixture and bring to a boil.

Add the drained noodles, shrimp and pork and cook on high heat until all the stock has evaporated, stir frying the entire time using a flat spatula to prevent the noodles from sticking to the bottom of the skillet. This will take about 2-3 minutes. Turn off the heat and stir in the green onions and sprouts into the noodles right before plating. Serve in individual plates or in a large platter for serving family style. Will serve up to 4 adults if being served with another dish.