Start by heating the coconut oil in a wok for skillet, over high heat. Add the bell pepper, and garlic, stir for a minute. Add the turmeric, chili powder, pepper and sea salt, stir-fry for an additional minute.
Mix the vegetable stock and coconut milk together and add to stir-fry, cover and cook for 5 minutes. Add the scallops, lime slices and spinach, continue cooking for another five minutes. The sauce will reduce and thicken.
Meanwhile, immerse the noodles in a pt of just boiled water. Let stand for 5 minutes and drain. Add the cooked noodles to the coconut stir-fry and mix. stir for 2 minutes.
Plate and sprinkle with shredded coconut.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-noodles-scallops