Step 1

Soak rice noodles in hot water for 7-8 minutes, until they are al dente – you don’t want them cooked all the way through since you will finish them in the wok (or pan).

Step 2

Drain noodles and use scissors to cut them into lengths that are easy to eat. Set aside.

Step 3

In a wok or large pan over high heat, add oil. When the oil is hot, add shrimp and turkey bacon and cook for 30 seconds.

Step 4

Add cabbage, carrot, red onion, dried red chili peppers and half of the scallions, and cook for 4 minutes, stirring often.

Step 5

Add curry powder and stir.

Step 6

Add rice noodles, salt, rice wine vinegar, sesame oil and soy sauce, and gently mix.

Step 7

Turn the heat off and transfer chow mei fun to a plate or bowl.

Step 8

Season with ground white pepper, top with remaining scallions and serve.