Place the rice vermicelli noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes until softened but still slightly chewy, then drain well and set aside.

In a small bowl, whisk together the yellow curry powder, soy sauce, oyster sauce, and sesame oil to create the seasoning sauce. Set aside for later use.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque, then remove them from the pan and set aside on a plate.

In the same skillet, push any remaining oil to the side and pour in the beaten eggs. Scramble them quickly for about 1 minute until just set, then remove to the plate with the shrimp.

Add the remaining 1 tablespoon of oil to the wok. Stir-fry the sliced onion, red bell pepper, garlic, and ginger for 3-4 minutes until the vegetables are crisp-tender and fragrant.

Return the softened noodles, cooked shrimp, and eggs to the wok. Pour the prepared curry sauce over the top and toss everything continuously for 2-3 minutes until the noodles are evenly coated in the yellow spice mixture and heated through.

Remove the wok from the heat and toss in the sliced green onions. Serve immediately hot, garnished with a squeeze of fresh lime juice or extra chili flakes if desired.