Ingredients

• 900 g hokkien noodles
• olive or canola oil spray
• 500 g lean pork, cut into thin strips
• 1 tablespoon grated fresh ginger
• 1 onion, sliced
• 1 bunch asparagus, cut into short lengths
• 200 g broccoli, cut into florets
• 1 cup chopped red capsicum
• 200 g snow peas, halved
• 1/3 cup plum sauce
• 2 tablespoons MAGGI Chilli Sauce
• 1/3 cup reduced-salt soy sauce

Method

1. Place noodles in a large heatproof bowl and cover with boiling water.
2. Leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
3. Drain well. Spray a wok with oil and heat.
4. Add pork and stirfry over high heat until browned and cooked through, then set aside.
5. Add ginger and onion to wok with 1 tablespoon water and stirfry until golden.
6. Add asparagus, broccoli, capsicum and snow peas and stirfry until bright green and tender.
7. Put sauces in a jug and whisk to combine.
8. Add to wok, stirring over high heat until sauce thickens slightly.
9. Return pork to wok and cook for 2 minutes or until heated through.
10. Serve noodles topped with pork.
11. Garnish with chervil and chopped chives, if desired.