Place the coley steaks, curry paste, egg white, fish sauce and breadcrumbs in a food processor. Pulse until smooth and spoon into a bowl.
Add the chopped coriander stalks (reserving the chopped leaves for later), spring onions and ginger, and mix together. Divide the mixture into 12 and shape into flattened rounds. Chill in the freezer for 10 minutes.
In a large frying pan, heat 1 tablespoon of the oil over a medium heat and cook the fishcakes (in batches) for 3-4 minutes each side, until just golden. Remove to a plate and cover with foil to keep warm.
Meanwhile, cook the noodles according to pack directions, then drain.
Heat the remaining oil in the pan, add the pepper stir-fry mix and stir-fry for 2 minutes. Toss in the noodles, sweet chilli sauce, lime zest and juice and most of the coriander leaves.
Serve the noodles with the fishcakes. Garnish with extra coriander leaves and serve with sweet chilli sauce.