Indian curry, shrimp tails and ginger noodles

Cook the noodles as on the package.

Rinse with cold water so that they don't stick, pour them off.

Put the juice and the sixths of the lime, oil, the cane sugar, the Chile Flakes and the fish sauce in a bowl.

Season well with salt and pepper, cut the ginger into fine strings or grater, and mix under it.

Coarsely cut the coriander and mix with the noodles underneath.

Finely chop the cucumber.

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

Bake the scampi, in a hot pan, briefly on both sides.

Divide the noodles into bowls, serve the scampis and finish with cucumber and extra coriander.