Heat the oil in a large pot over medium-high heat, add chili paste and stir-fry for 1-2 minutes until fragrant.

Add the coconut milk and bring to a boil, then reduce heat and let simmer for 10 minutes.

Add the bean sprouts, long beans, and tofu puffs to the pot and simmer for another 5 minutes.

While the broth is simmering, cook the noodles according to the package instructions. Drain and set aside.

To assemble the curry mee, divide the noodles into serving bowls. Ladle the broth over the noodles, making sure to include a good mix of vegetables and tofu puffs. Top with a halved hard-boiled egg.