In a small skillet, scramble the egg with a tiny drizzle of sesame oil. Set aside.
Bring a large pot of water to boil.
To a large, walled skillet or wok, heat some canola oil and half of the remaining sesame oil. Add half of the cooking wine, the carrots, onions, cabbage and zucchini (you may need to add the cabbage in bunches, as it cooks down), quickly cooking it so the cabbage wilts and the onions and carrots soften. Drizzle with half of the soy sauce. Reduce heat to keep warm.
In a second large skillet or wok add the peppers, remaining cooking wine, soy sauce, sesame oil, and a tiny bit of canola oil. Heat the shrimp and ham through, tossing the mix frequently.
Add the noodles to the water and cook for 3 minutes (or however long the package states). Immediately use tongs to remove the noodles from the pot and toss them into the pan with the shrimp and ham. Add the curry powder and toss the mixture together until the curry powder seems to dissolve and be absorbed by the noodles and there is no dry spice visible.
Add the mixture to the vegetable mixture and toss. Add the egg in and toss again. Note--this is a lot of food. I ended up combining it all in a very large mixing bowl lest I toss it directly on the floor.