Place mai fan noodles in a pot or heat safe bowl. Cover with very hot water, allow to soften for 10 minutes. Drain well, set aside.
Spray a LARGE pan (or wok) with pan spray. Whisk eggs, ½ teaspoon curry powder, and salt together. Pour into frying pan, cook until solid enough to flip. Flip, heat until cooked through. Transfer to a plate, cut into chunks.
Heat 1 tablespoon oil in frying pan. Cook the chicken and pork together, until almost cooked through.
Add shrimp, cook just until shrimp is fully cooked (pink). Remove from heat, add to plate with egg.
Heat another 1 tablespoon oil in the frying pan. Saute onion and celery together for about 1 minute.
Add bean spouts, remaining curry powder, hot pepper flakes, and ginger – toss to combine
Add drained noodles, chicken stock, soy sauce, rice vinegar, and salt, toss to combine. Cook until almo.st all liquid is absorbed.
Add egg, chicken, pork, and shrimp, continue cooking until everything is heated through and liquid is fully absorbed – about another minute.
Remove from heat, stir in green onions, and serve hot!