Leave to drain well.Prepare the remaining ingredients and have them ready to throw in quickly.Add the sesame oil to a wok or a large non-stick frying pan over high heat.Add the bacon and saute for 1 minute.Add the chicken and saute for 2-3 minutes, until browned all over.Add the onion & garlic and saute for 2 minutes, stirring well.Next, add the celery, prawns and curry powder and stir well.Push the ingredients to the sides of the pan leaving a space in the centre, add the drained konjac noodles and stir the ingredients together.Saute for 2 minutes before adding the Sugar Free Sweet Soy.Add the bok choy and bean sprouts and toss through, ensure all ingredients are covered in the sauce.Continue cooking for 1-2 minutes until the bok choy has softened slightly.Remove from the heat and serve immediately.