Heat the oil in a large wok, and add the onion, garlic, chilli and ginger. Cook for a couple of minutes over a medium heat, until the onion has started to soften. Add the remaining vegetables, and stir fry for 5-10 minutes, until fairly soft.
Meanwhile, pour the boiling water over the green tea bags in a large jug. Allow to brew for around 4 minutes, then squeeze the tea bags and discard.
When the vegetables are fairly soft, pour the green tea and the coconut milk into the pan, and season generously. Add the curry powder and dried noodles, and simmer for a few minutes, until the noodles are cooked and the sauce has reached your desired consistency.
Serve topped with fresh coriander.