Step 1 Spray a wok or large, deep frying pan with olive oil; set over high heat. Add eggs to wok (or pan) and swirl to thinly coat base; cook for 1 minute, or until eggs just set. Transfer cooked eggs to a chopping board; roll up, slice thinly crossways and set aside.
Step 2 Cook noodles according to packet instructions; drain, refresh under cold water and drain again.
Step 3 Meanwhile, put char siu sauce and 1 tablespoon water in a large, shallow dish; add pork and turn to coat. Spray a small non-stick frying pan with olive oil and set over medium heat. Drain pork of excess sauce and add to pan; cook for 2 minutes per side, or until cooked through. Cut cooked pork into thick slices; set aside.
Step 4 Combine curry powder, sugar and soy sauce with 2 tablespoons water in a small bowl. Return wok (or frying pan) to medium–high heat; add vegie mix and stir-fry for 1–2 minutes, or until tender. Add cooked noodles, reserved pork and curry mixture to wok (or pan); stir-fry for 1 more minute, or until heated through, adding a little water if noodles become dry.
Step 5 Stir bean sprouts and chopped coriander leaves through pork and noodles; top with reserved cooked-egg strips and serve.