Cook the noodles in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
Meanwhile, trim and finely slice the spring onions, and finely slice the ham.
Place the ham in a non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and the curry powder.
While it gets nicely golden, beat the eggs.
Pour them into the pan, moving them around with a rubber spatula until they start to cook, then stir in the noodles and most of the spring onions.
Toss over the heat for 2 minutes, then taste and season to perfection with sea salt and black pepper, loosening with a splash of reserved noodle water, if needed.
Dish up the noodles, scatter over the remaining spring onions and finish with 1 teaspoon of extra virgin olive oil.
