In a large bowl, cover vermicelli noodles with boiling water, cook for 2 minutes or according to package directions. Drain, roughly cut into smaller pieces with scissors. Set aside.
Heat 1 tsp of canola oil in a large non-stick pan or wok over medium-high heat. Add eggs, scramble until fully cooked and lightly brown, about 1-2 minutes. Remove to a plate and set aside. Wipe pan clean.
Return pan to stovetop over high heat, add remaining oil, onion, bell pepper and salt. Cook until softened, and lightly browned, about 2-3 minutes. Add snow peas, garlic, curry powder and turmeric, cook another minute. The mixture will feel quite dry.
Add water to loosen the spices (if it still feels dry, add another tablespoon of water). Cook another 2 minutes.
Add reserve noodles and egg (if using), using tongs, toss to coat rice noodles in the spices. Remove from heat, toss with soy sauce, sesame oil and bean sprouts, until each noodle is coated and bright yellow.