Preheat a large pot on medium heat. Add 2 tbsp of vegetable oil, shallots, a pinch of salt and black pepper. Pan-fry for 5 minutes. Add the garlic, ginger, lemongrass, and cook for 1 minute. Add the curry paste and pan-fry for 4 minutes. Add the coconut milk, switch to low heat, and let it simmer uncovered until the sauce is reduced by 1/3. Stir occasionally
Bring a large pot of water to a boil. Cook the noodles according to the packet instructions. Drain and toss them with the sesame oil. Keep warm.
A simple, light and healthy recipe that glorifies the natural taste of the scallops with an amazing hazelnut flavor!