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Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
Peel the carrots and cut them in julienne.
Cook the noodles as indicated on the package.
Heat the sesame oil in a wok.
Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
Add the sauce to the wok and continue cooking for 2–3 minutes.
Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
Taste and rectify the seasoning.