Cook pasta according to directions on the package.
While the pasta cooks, in a wide pot over medium fire heat oil. When oil is hot, add red bell pepper, carrot, ginger and garlic and cook for about 2 minutes until the vegetables soften.
Add coconut milk, chicken bouillon, black pepper, red pepper flakes and bring to a boil. Cook until coconut milk thickens, about 5 minutes.
Add cooked and drained pasta and salt to taste then toss to coat. Cook for an additional minute. Remove from heat and add fresh chopped scallion. Serve with sliced avocado.