Soak the Singapore noodles in boiling water for 5 minutes, then drain and set aside.

Heat olive oil in a wok over high heat.

Add ground beef and cook, breaking it up, until lightly browned (2-3 minutes).

Add minced garlic, onion wedges, broccoli florets, and thinly sliced carrot to the wok.

Stir-fry for 2-3 minutes until vegetables are almost tender.

Add shredded Chinese cabbage, curry powder, ketjap manis, sherry wine, and the prepared noodles to the wok.

Stir-fry for 2 minutes, or until the cabbage has softened and everything is well combined.

Divide the noodle mixture between two shallow bowls and serve immediately.