1/2 Lb leftover Pork, cut into cubes
1 lb small shrimp peeled and deveined
8 oz Rice Vermicelli
1 onion diced
2 tbsn curry powder
3 tbsn fish sauce, or to taste
1/2 lb mukimame or shelled edamame
2 tbsn chopped cilantro for garnish and finishing

Start a pot to a boil and cook your vermicelli to directions. In a 4 qt stock pot, heat oil over high and add your onion, cook about 3 minutes stirring. With tongs, transfer your vermicelli over to the onion and add in pork, shrimp, edamame, curry and fish sauce. Toss for 5 minutes until shrimp are pink. Add a little of the water used to cook your vermicelli if it seems too dry. Add some more curry and fish sauce until everything is a uniform yellow color.

Serve and sprinkle with cilantro.

From start to finish, this should take you no more than 1/2 an hour. It's a great quick meal and reheats very well.