Stir-fry the scampis in very hot oil. Add the vegetables, paying attention to the cooking order and season.
Immerse the Chinese Noodles in lightly salted boiling water for 75 seconds and drain.
Place the Chinese Noodles in the wok with the rest of the preparation and add the Thai Curry sauce, stirring well to combine everything. Adjust the seasoning if necessary.
Arrange the noodles in a bowl, trying to leave the garnish visible and garnish with a pinch of sesame seeds, lime and minced young onions.
