Cook dried rice noodles as per the instructions on the back of the package. To test whether or not they’ve been soaked enough, take a noodle and chew on it to make sure it’s no longer dry.
Rinse the noodles with cold water. In a large bowl, mix the rice noodles with vegetable oil and dark soy sauce until evenly coated. Set aside.
Add cleaned and deveined shrimp to a medium mixing bowl, along with cornstarch, oyster sauce, Shaoxing wine, white pepper powder, curry powder, and vegetable oil. Marinate for 20 minutes.
Heat oil. Add julienned ginger and shallots (peeled and thinly sliced). Stir-fry for 10 seconds.
Add the marinated shrimp along with the marinade and cook for 3 minutes until the shrimp are pink and almost cooked, stirring frequently.
Now add carrot (julienned), shredded cabbage, and scallions (cut into 2-inch pieces), and stir-fry for another 30 seconds.
Add dark soy sauce, sesame oil, white pepper powder, and salt, and mix everything well.
Finally, add the prepared rice noodles and stir-fry everything together to heat the noodles through and distribute the shrimp and vegetables.
Check for salt and sauces and add more as per your taste. Serve hot.