Heat oil and add curry leaves, then stir in Jeeny’s Indian Curry Paste. Pour in enough water and bring to a simmer. Add fish cake, fish balls, dried tofu, and pak choy, cooking until all ingredients are well combined. Add yellow noodles and mix briefly. Serve hot and garnish with boiled egg, spring onion, Jeeny’s dried shrimp sambal, fried shallots, and a squeeze of lime. Ready to enjoy!