Cook the noodles according to the package instructions, then saute the shallot, ginger, garlic and bell pepper in the coconut oil.
Add the red curry paste and cook for 1-2 minutes while stirring.
Add the cabbage, coconut milk, coconut sugar and soy sauce and simmer for 5-8 minutes until it reduces slightly.
Add the noodles, cilantro and lime juice and toss to coat the noodles in the sauce.
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