Cook the noodles in salted water for 3–4 minutes. Drain and mix with 1 tbsp olive oil. Leave them in the pot to rest.

Peel and slice the carrot into thin slices. In another pot, heat 1 tbsp oil and fry the carrot slices together with the curry paste (spicy!) for about 1 minute.

Add the coconut milk, soy sauce, stock, and 800 ml of water. Bring to a boil and simmer gently for about 5 minutes. Turn off the heat, but leave the pot on the warm stovetop.

While the soup simmers, halve the bell pepper, remove the seeds, and slice into thin strips. Slice the sugar peas into strips as well.

Add the peppers and sugar peas into the hot soup. Leave the soup on the warm stovetop for 3–4 minutes. Season with salt and pepper if needed.

Chop the green onion.

For serving, divide the noodles into bowls and ladle the soup over them. Garnish with green onion.