Soak the dried Chinese black or shiitake mushrooms in warm water for several hours until rehydrated and plump. Soak the vermicelli rice noodles in hot water for about 30 minutes until tender, then drain.

Slice the Napa cabbage and red bell pepper into thin strips and julienne the carrots. Halve the broccoli florets to ensure even cooking.

Heat half of the neutral cooking oil in a wok over medium heat. Scramble the eggs for 2-3 minutes until fully cooked and golden. Transfer to a plate.

Increase the heat to high and add the remaining oil. Toss in the red bell pepper and broccoli, sautéing for 2-3 minutes until vibrant and tender. Add carrots and red onion, cooking for another 2 minutes.

Introduce the rehydrated and sliced mushrooms, mixing for about 2 minutes. Create a well in the center, allowing the mushrooms to cook.

In the well, add chopped Napa cabbage and cover to steam for about 1 minute.

Add drained vermicelli noodles, curry powder, kosher salt, and ground white pepper. Drizzle in fish sauce and toss to coat the noodles.

Return scrambled eggs, stir to incorporate. Pour in Shaoxing cooking wine and a splash of mushroom soaking liquid, tossing until noodles develop a slightly crisp texture.

Divide Mei Fun into bowls and serve immediately while hot.