Heat the oil in a pot, and stir-fry the fresh vegetables for around 5 minutes – you want them to be slightly softened, but still with a nice bit of crunch.
Add the bamboo shoots and seitan and cook for another minute.
Add the curry paste and mix well (I used 3 tablespoons but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).
Add the coconut milk, 1 can of water and the broken noodles, and season to taste. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.