Step 1 Place prawns, pork and 1 tablespoon rice wine into a small non-metallic bowl. Stir to combine, cover with plastic wrap and refrigerate for 15 minutes.
Step 2 Place vermicelli noodles into a large heatproof bowl. Pour over boiling water to cover, set aside to soak for 5 minutes, drain well.
Step 3 Place a wok over high heat and spray with oil. Stir-fry prawns and pork, in batches, for 1-2 minutes, or until just cooked through. Remove from wok and set aside. Wipe out wok.
Step 4 Return wok to a high heat, spray with oil. Add onion and carrot and stir-fry for 1 minute. Add curry powder and stir-fry for 30 seconds. Add ginger, capsicum and broccoli, stir-fry for 2 minutes more. Add reserved prawns and pork, remaining rice wine, tamari and stock. Add noodles and toss until coated in sauce and heated through.