Step 1

Rinse the shrimp and pat dry. Set aside.

Step 2

Place the noodles in a large bowl and fill with hot water. Allow to sit for 15-10 minutes. At the end of that time, drain, rinse in cold, tap water, drain and set aside.

Step 3

Chop the garlic finely and the spring onions into (2") lengths. Julienne the carrots, bell pepper and slice thinly the cabbage.

Step 4

Quickly whisk all the sauce ingredients into a small bowl and set aside.

Step 5

In a large stir-fry pan or wok, heat up 1 tsp of oil. Turn the heat to medium-high and add the pork. Cook and set aside.

Step 6

Clean the wok and heat a bit of oil, add the shrimp to the pan and stir-fry for about 20 seconds.

Step 7

Add the garlic and spring onions and fry for 10 seconds, then add the rest of the vegetables. Stir-fry for an additional 45 seconds. Sprinkle the curry powder over the mixture and toss thoroughly.

Step 8

Drain the rice noodles and cut into manageable pieces. Add the noodles to the stir-fry the pan quickly.

Step 9

Add the sauce mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.

Step 10

Tip in the cooked shrimp and pork into the mixture. Give it a quick toss (Don't cook for than 2 minutes).

Step 11

Turn the heat off, drizzle a little sesame oil all over and serve immediately.