Curry Noodles with Fried Scallops

For the curry noodles, soak the glass noodles in cold water. Lightly fry curry and turmeric in a little peanut oil, add sugar and deglaze with soy sauce and lemon juice.

Pour in the coconut milk and simmer for 5 minutes. Season to taste with soy sauce and lemon juice.

Place glass noodles in boiling water, drain immediately and mix with hot curry sauce.

Rinse scallops and dry well. In a non-stick pan, heat a little peanut oil until very hot and fry the scallops briefly (1-2 minutes) until brown on both sides.

Arrange the curry noodles on a plate, salt and pepper the fried scallops and serve with the noodles.

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