Egg noodles with shrimp and vegetables

200 g egg noodles 15 shrimp, halved 1 medium carrot, thinly sliced ½ onion, thinly sliced 1 clove garlic, minced ½ red bell pepper, thinly sliced ½ yellow bell pepper, thinly sliced ½ tsp curry powder ½ tsp ginger powder ½ tsp turmeric powder 200 g coconut milk 50 ml water Salt/pepper

For garnish:

2 tbsp coriander leaves 1 tbsp toasted sesame seeds