Soak the vermicelli noodles in hot water for about 5 minutes until softened, then drain.
Heat vegetable oil in a large frying pan over medium heat.
Add minced garlic and sauté until fragrant.
Add shrimp to the pan and cook until pink and opaque.
Stir in the julienned bell pepper and carrot, cooking for 2-3 minutes.
Add the curry powder and mix well to coat the vegetables and shrimp.
Add the soaked vermicelli noodles to the pan.
Pour in soy sauce and oyster sauce, tossing everything together.
Stir-fry for about 3-4 minutes until heated through.
Garnish with chopped green onions before serving.