In a large bowl, combine vermicelli and enough hot water to cover. Soak for about 8 to 10 minutes or until just softened and pliable. The brand of rice sticks I used required this much soaking time, you might have to adjust depending on the brand you use. Toss lightly to separate noodle strands. Drain well.
In a bowl, combine chicken and cornstarch. Massage to fully coat and let stand for about 8 to 10 minutes.
In a small bowl, combine water, curry powder, oyster sauce, soy sauce, Chinese wine and sugar. Whisk together until well-combined. Set aside.
In a wide skillet or wok over medium high heat, heat 1 tablespoon of the oil. Add shrimps and cook, turning as needed, just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
Add chicken to wok and cook, turning as needed, until color changes. Add Chinese sausages and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from wok and keep warm.
Wipe down wok as needed. Add another 1 tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from wok and keep warm.
Add the remaining 1 tablespoon of oil. Add onions and garlic and cook until aromatic. Add bell peppers and cook until tender yet crisp.
Add noodles, sauce mixture, chicken, sausages and shrimp. Using tongs, toss gently to combine until noodles are evenly colored with sauce. You may need more or less liquid depending on the brand you use.
Cook, tossing regularly, until liquid is absorbed and noodles are cooked through yet firm to bite. Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through.
Season with salt and pepper to taste. Serve hot.