Cook the noodles in boiling salted water and then rinse with cold water. Chinese noodles sometimes have a very short cooking time, which is why it is important to taste the noodles after only 2 minutes.
Peel and pit the avocado and cut the flesh into cubes.
Wash the bell bell pepper, remove the seeds and cut it into pieces of the same size as the avocado. Clean and peel the carrots and slice them diagonally with a vegetable slicer.
Heat the oil and sesame oil. First fry the ginger and pressed garlic, carrots and bell pepper strips. Briefly caramelize with the sugar and season with curry paste, fish sauce, salt and pepper.
Bring everything to the boil briefly and add a little water.
Add the noodles and stir everything together with the avocado cubes over the lowest heat from new.
Serve the summer pasta salad lukewarm.