COOK the rice noodles, then rinse under cold water and set aside. MIX together the soy sauce, brown sugar, salt, curry powder and pepper in a small bowl. HEAT a wok or large skillet over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the onion for 3 minutes. ADD the cabbage and stir-fry for 2 minutes more. ADD the garlic, ginger, bean sprouts and mushrooms and stir-fry for 2 minutes. ADD the noodles, reserved shrimp, sauce mixture and scallion and cook for a minute to thoroughly combine and heat through. GARNISH with the reserved scallion.
Variations: Replace the shrimp with 2 cups of shredded pre-cooked chicken breast, or use a combination of chicken and shrimp.
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