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

In a pot with boiling water, add stock and cook the noodles according to the package instructions. Drain and set aside.

Heat 1 tbsp sunflower oil in a hot pan, sauté the shrimp for 30 seconds, and set them aside for later.

In the same pan, sauté the carrot, onion, garlic, and red/yellow bell peppers along with the curry powder, ginger, and turmeric.

Add coconut milk, water, and shrimp to the pan, season with salt and pepper, and let the sauce thicken slightly.

Once the sauce thickens, toss in the egg noodles and serve in bowls garnished with coriander leaves and toasted sesame seeds.

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Egg noodles with shrimp and vegetables

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For garnish:

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