Slice the snow peas, carrot, and bell pepper into thin strips. Mince 3 cloves of garlic and 1.5 tbsp of fresh ginger. Chop ½ an onion into small pieces. Cut the shrimp into bite-sized pieces. If using another protein, slice it accordingly.

Bring a pot of water to a boil. Add the ramen noodles and cook according to the package instructions. Drain and rinse the noodles under cold water to prevent them from sticking together. Set aside while you prepare the stir-fry.

In a small bowl, mix together 2 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp white pepper, and 1 tbsp curry powder. Stir well to combine and set aside.

Heat 2 tbsp of coconut oil in a wok or large pan over high heat. Add the chopped shrimp and cook for about 30 seconds until they start to turn pink. Remove the shrimp from the pan and set aside—they will finish cooking later.

In the same pan, add the minced garlic and ginger. Stir-fry for about 1 minute until fragrant.

Add the sliced carrots, bell pepper, and snow peas. Stir-fry for about 2 minutes, keeping the heat high. Add the chopped onion last and cook for another minute until slightly softened.

Add the cooked noodles to the pan along with the shrimp. Pour the prepared sauce over the noodles and stir everything together. Toss and stir-fry for about 2 minutes until the noodles are evenly coated and heated through.

Remove from heat and garnish with chopped green onions if desired. Serve immediately and enjoy your quick and flavourful stir-fry noodles!