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Fry the curry paste on medium-low heat in a small saucepan for 2 minutes, stirring constantly.
Add the coconut milk and 2 tbsp of the soy sauce.
Bring to a gentle simmer and keep warm while you make the peas.
Add the chili oil to a frying pan on medium-low along with the peas (no need to defrost) and a ½ tbsp of soy sauce.
Fry for 5 mins, then add the spinach and a teaspoon of soy sauce.
Cook for another 5-8 minutes until the peas have started to char and the spinach has wilted.
Cook and drain the noodles (you can do this directly in the coconut broth, just keep a close eye on it).
To serve, divide the broth into bowls, add the noodles, peas and sesame seeds.
Finish with mor chili oil and a drizzle of sesame oil, if using.