Heat a wok to high, then pour in the oil. Add the mushrooms and stir-fry vegetables, then stir-fry for 4–5 minutes. Stir in the green curry paste, then pour in the coconut milk and stock, and bring to the boil. Lower the heat, add the tiger prawns and noodles. Cook for a further 2 minutes. Pour into bowls and serve garnished with the coriander.