Prepare the flat fresh or dried noodles according to the package instructions, ensuring they're al dente for the perfect bite. Reserve about half a cup of the cooking water for later use. Drain and rinse under cold water to stop cooking.

Soak the mild red chillies in hot water for about 10 minutes. In a blender, combine the soaked chillies with coriander seeds, shallots, garlic, ginger, cardamom powder, and turmeric. Blend until you achieve a smooth paste.

Heat 2 tablespoons of neutral oil in a saucepan over medium heat. Add the prepared curry paste, and cook for 3-5 minutes until fragrant. Add the reserved noodle cooking water, soy sauce, vegan fish sauce, and coconut milk. Stir and bring to simmer.

Let the soup simmer on low for 10 minutes, allowing flavors to meld. Taste and adjust seasonings. If too thick, add more reserved cooking water as needed.

Slice extra firm tofu into strips. Heat oil in a skillet over medium-high heat. Add tofu and fry for 5-7 minutes until golden brown. Transfer to a paper towel-lined plate.

In the same skillet, add pre-cooked noodles into hot oil, frying for about 2-3 minutes until crispy. Drain on a paper towel.

In serving bowls, layer cooked noodles at the bottom, ladle the soup over them, and top with crispy tofu and noodles. Garnish with cilantro, shallots, mustard greens, and lime wedges.