In a large bowl, cover the vermicelli noodles in boiling water. Let sit for 1-2 minutes, and then drain. Return to the bowl and add the toasted sesame oil. Toss through. While preparing everything else, make sure to go back to the noodles at regular intervals and toss them around a little with the fork to stop them sticking.

Put your frozen peas into the colander you just used to drain the noodles. Run some boiling water over them, just to take the edge off the frost. Set aside. (They will finish defrosting in the wok)

Now complete your prep by chopping all of your vegetables and paneer.

Heat a glug of oil in your wok to a high temperature and throw in the paneer. Cook until golden and crisped on all sides. You will need to toss and mix the paneer regularly to get it cooked as evenly as possible.

Once the paneer is nicely browned, remove from the wok and set aside.

Drain the oil from the wok and refresh with a new glug of oil. Heat to a high temperature and add the pepper, onion, and carrot to the wok. Stir fry until they are starting to brown before adding the peas, ginger, garlic, and the white ends of the spring onions.

Once fragrant (after a couple of minutes), add the curry powder and cook for another minute.

Add the eggs on top of the mixture and allow to sit for a moment while the egg starts to harden. Then stir fry through to mix the egg in with the vegetables.

Add the soy sauce and rice wine, and mix through until the vegetables are nicely coated in sauce (about 30 seconds).

Add the paneer, and stir through until it's coated in the sauce.

Finally, add the noodles and toss through for about 3 minutes, ensuring that everything is well mixed before quickly adding the spring onions and removing from the heat.