Heat wok or frying pan on medium to low and spray with olive oil. Add the onion, garlic and mushrooms then cook for 5 minutes, until onions are soft.
Add the curry paste and cook for 1 minute then add the coconut milk, fish sauce and sugar, stir to combine.
Add the corn spears and fish pieces then cook for 5 minutes until fish is cooked. Add spring onions and stir through carefully, taking care not to break up the fish pieces.
Meanwhile put the noodles in a saucepan of boiling water and heat through, then drain.
To serve divide the noodles between two bowls, gently ladle the fish curry over the noodles, then sprinkle with coriander.
Coconut Milk
Be careful when choosing your brand of coconut milk as the calorie count varies dramatically.