Soak the noodles in boiling water until
tender, then drain and toss in 1 tsp of the
sesame oil. Beat the eggs with the rest
of the sesame oil and some seasoning.
Heat half the vegetable oil in a wok and
pour in the eggs to make a flat omelette.
Cook on one side, then flip over, cook all
the way through and transfer to a plate.
Place the wok back on the heat with
the rest of the oil and quickly fry the garlic, ginger and chilli. Add all the
vegetables to the wok, fry for 1 min
more, then add the turkey and ham.
Tip the noodles into the pan and stir
through the curry powder, turmeric,
soy, Sherry and sugar. Cook everything
together for 1-2 mins, then shred
the omelette and stir it through the
noodles. Serve the noodles scattered
with coriander sprigs, sliced chilli and
extra soy sauce.