Prepare noodles by placing in pot of boiling water for 1-2 minutes. Once tender, drain and rinse under cold water. Let noodles sit in colander for at least 30 minutes to air-dry and firm up, tossing occasionally to prevent sticking.
In a dish whisk together eggs, ½ tsp curry powder, and sesame oil. Into a hot skillet, with about ½ Tbsp peanut oil, scramble eggs until cooked. Set aside.
In skillet, cook shrimp with a bit of the oil until no longer pink. Set aside
Similarly cook pork and chicken (separately) until done, then set aside.
To skillet add 2 Tbsp of the oil and add ginger, garlic, chillies, and the remaining curry powder, stirring for about 30 seconds. Add in red and green peppers along with 2 Tbsp of water.
If needed add another tablespoon of oil and add scallions, bean sprouts, and noodles. Toss everything together over high heat until thoroughly mixed.
Pour in chicken broth and bring to a boil. Add cooked shrimp, pork, and chicken, as well as soy sauce and sherry. Mix well, then add scrambled eggs, cilantro, and season to taste with salt.