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Heat the oil in a large pan (a wok is ideal), and add the mixed vegetables. Cook over a medium heat, stirring regularly, for 4-5 minutes, until just beginning to soften.
Add the curry paste (the quantity can be adjusted depending on how spicy you'd like it), the coconut milk, and the fresh noodles. Season with plenty of black pepper, and stir gently until the ingredients come together to make a smooth sauce. Simmer for 5 more minutes, or until the sauce is piping hot, and the noodles and vegetables are cooked to your liking.
To make the dish more soupy, and to stretch it to feed more people, you can add some extra water or vegetable stock - or, serve it as is. You can serve topped with fresh coriander (cilantro), if you like.