Bring konjac pasta to the boil in salted water, then pour into a sieve and drain.
Slice the mushrooms and fry them in a pan with a little oil. Season to taste with salt and pepper. Then put them into a bowl and put aside.
Cut the zucchini and peppers into strips and also fry them in the pan with oil and season to taste with salt and pepper. Add the bean sprouts and let them cook at medium heat with closed lid.
Peel and finely chop the ginger and put it in a small bowl. Put the garlic clove in a press and press it into the peel. Press the juice of the lime into it and mix with soy sauce and the desired amount of curry paste. Then pour everything into the pan and add 100ml of water.
Put the konjac pasta into the pan, season with sesame oil, mix well and divide into bowls.
Cut the turkey breast fillets into thin strips, sear them with oil and season with salt, pepper and curry powder.
Finally, finely chop the spring onions, spread them with turkey breast on the shells and serve with fresh sesame seeds.