Indian curry, shrimp tails, and ginger noodles

Cook the noodles according to the package instructions.

Rinse with cold water so they don't stick, drain them.

Put the lime juice and zest, oil, cane sugar, chili flakes, and fish sauce in a bowl.

Season well with pepper and salt, cut the ginger into fine strips or grate it, and mix it in.

Chop the coriander roughly and mix it in with the noodles.

Finely chop the cucumber.

Pat the shrimp dry and season with salt and curry powder.

Sauté the shrimp in a hot pan briefly on both sides.

Divide the noodles into bowls, serve the shrimp on top, and finish with cucumber and extra coriander.