Cut your seitan into slices and sauté for about 5 minutes until brown and crispy.
Meanwhile, start with prepping all the veggies:
Wash the spinach. Chop the red pepper into strips. Cut the sweet potato into dices. Mince the garlic. Grate the ginger. Slice the onion. Chop the coriander.
Add the garlic and ginger to the green curry paste. Heat the olive oil and simmer the mix for about 2 minutes or until fragrant.
Add the sweet potato, red pepper, and vegetable broth, bring to the boil and cook for approximately 10 minutes or until the veggies are tender. Meanwhile, cook the noodles by soaking them for 10 minutes in boiling water, then transfer to cold water and set aside.
Add the spinach, chopped coriander and coconut milk and simmer for a few minutes or until the spinach is tender.
Serve into bowls, top with the noodles, additional fresh coriander, red onion and lime.