n n n In a small bowl, combine the soy sauce, shaoxing wine, curry powder and honey/maple syrup. Set aside for later.n n n n Place the vermicelli noodles in a large bowl filled with boiling water. Soak as per packet instructions. Drain and set aside.n n n n Preheat a wok and the brown rice bran oil on a medium to high heat. Add the garlic and ginger, cook for 2 minutes. Add the red capsicum, carrot and sugar snap peas and stir fry for 4-5 minutes or until tender.n n n n Add the cooked vermicelli noodles, char siu tofu and singapore noodles sauce. Toss through the vegetables until everything is evenly distributed and well coated. Serve with fresh cilantro and finely chopped spring onions.n nn