Heat half the oil in a wok on medium heat and add the eggplant. Cook for a few minutes then add 1 dl/half a cup of water to help soften the eggplant. Stir until the water is absorbed then add the rest of the oil and yellow onion.
After a few minutes when the onion has started to soften, stir in the bell pepper, chili and garlic. Season with salt, pepper, onion powder and chili powder. Cook for about 3 more minutes.
Stir in the coriander paste. Then add the 2 cans of coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and simmer for 5 minutes.
Cook the noodles according to the instructions on the package.
To serve, place a handful of the noodles in a bowl and cover with the coconut & vegetable sauce. Top with extra coriander and cashew nuts.