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Soak/cook the noodles according to the instructions on the packet.
Whisk together the soy sauce, sesame oil, ginger, garlic, curry powder, turmeric, MSG and white pepper in a jug.
Peel and slice the onion, cut the pepper, mushrooms and carrot into bite sized pieces, shred the cabbage and slice the spring onions.
Heat the oil in a large wok or frying pan over a medium high heat. Fry the onion for a couple of minutes then add the rest of the vegetables and fry over a high heat for about 3 minutes until slightly softened.
Add the sauce and spring onions and cook for a couple of minutes then toss through the drained noodles until they are thoroughly coated. Cook for a couple more minutes, stirring constantly, until heated through.