Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.