• Rinse the shrimp and pat dry. Set aside.

Prep the Mei Fun Noodles:

• 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.

Prep the Vegetables:

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

Prep the Sauce:

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

Cooking:

• In a large stir-fry pan or wok, heat up 1 teaspoon of oil. Turn the heat to medium-high and add the pork. Cook and set aside.
• Clean the wok and heat a bit of oil, add the shrimp to the pan and stir-fry for about 20 seconds.
• 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.
• Drain the rice noodles and cut into manageable pieces. Add the noodles to the stir-fry the pan quickly.
• Add the sauce mixture to the pan and stir into the noodles scraping the bottom of the pan to avoid sticking.
• Tip in the cooked shrimp and pork into the mixture. Give it a quick toss (Don't cook for than 2 minutes).
• Turn the heat off, drizzle a little sesame oil all over and serve immediately.