Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes, or until tender. Separate with a fork. Drain. Rinse under cold water. Drain.
Meanwhile, heat half the oil in a large wok over a high heat. Add beef in two batches. Stir-fry for about 3 minutes, or until changed in colour. Remove.
Heat remaining oil in same hot wok. Add onion and carrot. Stir-fry until soft. Add mushrooms and curry powder. Stir-fry for about 1 to 2 minutes, or until mushrooms are tender.
Return beef to wok with frozen peas and combined stock and sauces. Stir-fry for about 1 to 2 minutes, or until peas are tender and sauce is boiling. Add noodles and wombok. Stir-fry for 1 minute or until wombok is wilted. Serve.