Pasta dishes are just always delicious!
Clean the vegetables and cut into fine strips 4 cm long. Remove the peel from the ginger and garlic and finely dice them. Brush the lime with hot water, remove the peel with a zester or peel thinly and cut into narrow strips. Squeeze the lime.
Check the mussels. Tap opened specimens a few times with your fingernail or possibly hold them under running water. If they do not close with either method, they are discarded.
If there are small snails or other small insects stuck to the shells, scrape them off with the back of a knife.
Preheat the oven to 60 degrees.
In a wok or large saucepan, bring the chicken stock to a boil.
Put the mussels in and put the lid on. Cook for approx. 4 minutes, turning carefully once in between to the other side. Using a skimmer or straining spoon, place them in a large enough bowl and keep warm in the stove. Pour the broth into another baking dish.
Steam out the wok, put the oil in form, sauté the ginger and garlic in it for about 30 seconds, then add the vegetables. Stir-fry for about 2 min, seasoning with salt and seasoning with pepper. Mix in the curry paste, pour in the clam stock and coconut milk and let it all bubble together. Add the noodles and cook according to package directions.
(If instant noodles are not available, they must be cooked separately beforehand.
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