Boil chow mein noodles in water for three minutes, then remove from pot and drain.
In a large frying pan, heat 2 Tablespoons of avocado oil on medium high and add chow mein noodles. Saute for 4 minutes, adding more avocado oil if noodles stick. Remove noodles from pan to a covered plate.
In same frying pan, heat 2 Tablespoons of avocado oil on medium high and add 4 garlic cloves. Saute for 30 seconds.
Add 1 teaspoon of curry powder to pan and saute for 30 seconds.
Add broccoli, carrots, sweet pepper and Portobello mushrooms to pan and saute for 3 minutes.
Add 2 tablespoons of Tamari to pan.
Add shrimp to pan and saute for 3 minutes or until pink.
Add noodles back to pan and stir all ingredients for 1 minute.
Plate the dish and top with finely chopped chives if desired.