Heat a tablespoon each of sesame oil and vegetable oil in a wok. Add the chicken and stir fry until almost cooked through. Transfer to a plate and set aside.
Add a splash more oil and the onions, garlic, ginger and chilli. Stir fry over medium heat 4-5 minutes until the onion is softened.
Stir in the curry powder, turmeric and add the sliced peppers and mushrooms. Continue to cook for a further 3-4 minutes.
Increase the heat and add the prawns, ketchup, soy sauce and splash of vermouth (stock or water) if the wok is becoming too dry.
As soon as the prawns turn pink, add the chicken and carrot noodles. Stir everything together to coat the noodles in the sauce and continue to cook for a further 3-4 minutes, stirring continuously.
If you are adding the eggs then push everything to one side of the wok and add the lightly beaten eggs to the other side. Let them cook until almost set then quickly scrabble them and stir everything together.
Serve sprinkled with the chopped spring onions and sesame seeds.
Use firm tofu to make a vegetarian version of this dish.