Meanwhile, heat the remaining 1 tbsp oil in a large frying pan or wok, and add the minced garlic, ginger, and chillies if using. Cook over a medium heat for a couple of minutes, until fragrant. Add the curry paste, veggies, coconut milk, veggie stock, and soy sauce, along with a pinch of black pepper. Bring to a gentle simmer, and cook for around 5-8 minutes, until the vegetables are tender but not overcooked. Add the rice noodles, and cook for a couple more minutes, until the noodles are cooked.