Place the noodles in a large, deep bowl and cover with hot tap water. Let soak until tender, about 30 minutes. If the noodles are not tender after 30 minutes, continue to soak 5 minutes longer. Meanwhile, prepare the other ingredients and begin cooking.

Keeping each vegetable separate, cut the cabbage into thin crosswise ribbons. Cut the bell pepper and red onion into thin

Remove the mushrooms from their soaking liquid, and cut them into thin slices. Reserve the liquid for later use.

Sliced mushrooms on a cutting board with a small bowl of mushroom water

Combine the curry powder, salt, white pepper, and MSG, if using, in a small bowl. Set aside.

Drain the noodles and set aside.

Heat a large wok over medium heat. Add 1 tablespoon of oil, and wait for it to shimmer, swirling it to coat the wok.

Add the eggs, stirring lightly to scramble, breaking them up into small curds until cooked through. Transfer the eggs to a plate and set aside.

Increase the heat to medium-high. Add the remaining 1 tablespoon of oil down the side of the wok. Swirl it to coat the wok. Add the red bell pepper and broccoli, stir-frying in the wok.

Once the broccoli brightens, add the carrots and onion. Continue to stir-fry until the vegetables are crisp-tender, about 2 minutes.

Increase the heat to high and add the mushrooms. Stir-fry, pushing the vegetables up the sides of the wok and pressing them into the pan, then shake the wok. Continue stir-frying this way for about 2 minutes.

Create a well in the center of the wok. Add the cabbage, then fold the vegetables over it immediately to let their heat wilt the greens. Cook, undisturbed, for 1 minute, then press the vegetables into the wok's surface to lightly sear.

Make another well in the center of the wok. Add the noodles, curry powder-salt mixture, and fish sauce. Toss to coat.

Reduce the heat to medium-high. Add the cooked eggs and stir-fry, making sure to toss the mixture from the bottom of the wok.