First make the sate sauce. Heat the wok, add the crushed seeds and stir-fry for 2 minutes. Add the garlic, peanut butter, sugar, chillies and coconut milk, stir well and cook gently for 7-8 minutes. Stir in the lemon or lime juice. Cover and keep warm.
Melt the butter in a pan, add the shallot and cook for 1 minute. Stir in the herbs and lemon rind. Cool slightly, then divide among the fish. Roll up each fillet and secure with wooden cocktail sticks. Dip each fillet in the beaten egg, then coat in the breadcrumbs.
Heat the oil in a wok or deep-fryer, add the sole fillets and deep-fry the fillets for 4-5 minutes, until golden. Drain on kitchen paper and arrange on a warmed serving dish. Add the fresh noodles to the wok and deep-fry for 2 minutes. Drain on kitchen paper.
To serve, divide the sate sauce among 4 warmed individual plates, arrange the noodles over the sauce and top with the sole fillets. Garnish with snipped chives and serve with lime or lemon wedges, if liked.