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In a pot, bring water to a boil and add noodles and cook until al-dente (follow instructions on package). Drain noodles and quickly rinse with cold water. Set aside.
In another pot on medium heat, heat oil then add onion, ginger, and garlic and saute until fragrant, about 1 min. Add red curry paste and red bell peppers and stir for 1-2 mins. Add coconut milk, chicken broth, fish sauce, brown sugar, and lime juice and stir to incorporate. Bring soup to a boil then turn down heat and simmer for 8-10 mins. Add salt to taste.
In a large bowl, add cooked noodles and pour soup over it. Add desired toppings such as cooked soup dumplings, soft boiled eggs, bok choy, chopped scallion, and chili oil.