These Curry Noodles are very popular in the south region of Asia.  It's very stimulus to the taste bud.  After the noodles are cooked, the sauce pan is heated with a drizzle of oil, mixed with chopped garlic, diced onion, red bell pepper, ginger, coconut milk, fish sauce, red curry paste, and brown sugar.

The broth is usually chicken/shrimp/seafood based. When served, it's spiced with ground black pepper, and cilantro, basil, lime juice on the side.

More on the Curry:

• Red Curry is bright and heavily spiced with dried red chilis.
• Green Curry uses fresh green chilis and is from fresh cilantro root and kaffir lime leaves.
• Massaman Curry is mild in heat and loaded with spices found in Indian cuisine like cinnamon and cardamom.
• Yellow Curry draws on turmeric and dried curry for a rich, savory flavor and yellow color.
• Panang Curry has the nutty, mellow flavor and texture of roasted peanuts ground right into the curry paste.

Take a look at these Tasty Curry Noodles in a Bowl:

(Bean-Curd based-soup, Laksa based-soup, Mango Coconut based-soup, Fried Singapore Style, Fried Thai Style, Thai Red Curry based-soup)