In a bowl, whisk together the sesame oil, soy sauce, and rice vinegar until well combined.

Bring a large saucepan of water to a boil. Add the rice sticks or rice vermicelli noodles and cook for 2 minutes.

In a small bowl, whisk the eggs. Heat a skillet and add oil, then scramble the eggs for about 2 minutes.

Add more oil to the skillet, toss in the minced ginger, garlic, shredded carrots, sliced jalapeño, onion, and salt. Cook for 2 minutes.

Add the remaining oil, throw in the baked ham, napa cabbage, scallions, red bell pepper, and curry powder. Stir-fry for about 1 minute.

Add the shrimp and cook for about 3 minutes until they turn bright pink.

Add scrambled eggs, sauce mixture, and half of the cooked noodles. Toss for about 1 minute.

Add the remaining noodles and continue tossing for an additional minute.

Taste and adjust seasoning with salt or soy sauce. Garnish with cilantro and serve immediately.