Brian, that is a basic and delicious recipe for noodles, with many great variations.
Consider this: use pesto instead of curry, oregano instead of hoisin, and red wine instead of fish or soy sauce. Add some slivered sundried tomatoes for a slap of flavour. Substitute linguine for the rice noodles, and lose the rooster sauce. Keep the canned tomatoes, evoo and garlic, onions, peppers and mushrooms, but do the same process. Adjust salt and pepper (please grind it fresh).
Add a grating of stinky cheese on top, like parmigiano reggiano, crotonese or piave, and you have another fabulous meal, this one with a more continental appeal. Serve with olives, and a fresh crusty bread. Some chianti goes nice with this one.
For all of my cooking that uses any kind of meat, I always try to flour and fry in evoo (I had to google that, Brian, impressed) because that is how you add meat flavour to your sauce.
As for cooking being woman's work, I would be about 25 lbs lighter if I really believed that. Gentle guidance to SWMBO will continue, as required. *Shhhhhhhhhhh.* I have always enjoyed being able to look after this here self.
I think it is amazing that so many cultures do the same food: ravioli, perogies and potstickers for e.g.