Start by gathering all your ingredients. Chop, slice, and prepare everything in advance. This way, when it’s time to cook, you won’t be scrambling. It’s all about getting organized!

Boil a pot of water and soak the rice noodles in it. Follow the package instructions for the suggested soak time. You want them soft but not mushy, so keep an eye out. Drain the noodles once done and set them aside.

In a large pan, heat up 2 tablespoons of vegetable oil over medium-high heat. Add sliced chicken first. Sauté until it’s cooked through, about 5-7 minutes. Then toss in the shrimp and cook until they're pink and opaque, which takes roughly 3-4 minutes.

Once your proteins are ready, add minced garlic, cabbage, carrots, and scallions. Stir-fry these for another 3-4 minutes. You're aiming for vibrant, tender-crisp veggies. Add in the tomatoes and stir them gently so they don’t break down.

In a bowl, combine all the sauce ingredients: soy sauce, vinegar, curry powder, vegetarian oyster sauce, sriracha, ketchup, honey, turmeric, and ginger. Mix well until combined.

Pour the sauce over your cooked proteins and veggies. Stir to coat everything evenly. Toss the soaked noodles into the mix and gently stir until it’s all evenly distributed and the noodles are coated in that exciting sauce.

Remove the pan from heat and drizzle with dark sesame oil. Sprinkle crispy fried shallots on top for added crunch. Serve immediately with lime wedges on the side for an extra zing.