In a saucepan, sauté the onion, pepper and garlic in the oil.
Add the ginger, tomato paste, chili sauce, curry powder and blend well. Add the chicken broth and coconut milk. Season with salt and pepper. Bring to a boil and add the mussels. Cover and simmer for about 5 minutes or until the mussels open. Discard the unopened mussels.
In a pot of boiling water, cook the noodles for 1 minute. Drain well.
In each plate, place some noodles in a bowl and add a quarter of the mussels with the broth. Add the cilantro and serve as an appetizer.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.