Rehydrate the noodles in a deep 16cm serving bowl according to the packet instructions, then drain, return to the bowl, and toss in a little sesame oil.Tip the stir-fry veg into a very hot large non-stick frying pan with a little olive oil and the cashews and fry for 4 minutes, or until just tender, tossing regularly. Season to perfection with the soy, then pile the veg into the bowl on top of the noodles.Crumble the rice into the same pan, squeezing over the juice of 1 lime. Once hot, layer on top of the veg and press down with a fish slice to compact.Quickly wipe out the pan and place back on a medium heat. Drizzle in 2 tablespoons of olive oil, crack in the eggs and season with a pinch of sea salt and black pepper, then dust with curry powder. Cook to your liking, spooning over the hot oil as they cook.Turn out the bowl (like a sandcastle!), top with the spiced fried eggs, spoon over Sichuan chilli oil to taste, and pick over the coriander leaves. Squeeze over the remaining lime juice and serve.