900 g fresh hokkien noodles (or udon, of preferred)
olive or canola oil spray
350 g firm tofu, cut into cubes
1 teaspoon minced garlic
1 teaspoon minced ginger
1 onion, sliced into thin wedges
1 small red capsicum, sliced
1 zucchini, sliced
1 carrot, sliced
200 g fresh baby corn
1 bunch broccolini, coarsely chopped
½ cup MAGGI Stir Fry Sauce
3 tablespoons MAGGI Chilli Sauce
2 tablespoons toasted sesame seeds

Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands. Spray a nonstick wok of frying pan with oil and heat. Cook tofu in 2 or 3 batches over high heat until browned; set aside. Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft. Add remaining vegetables and stirfry for 3-5 minutes until tender but still crisp. Add drained noodles, tofu and combined sauces to wok. Stirfry for 2 minutes or until heated through. Toss with sesame seeds and serve immediately. Garnish with chervil, if desired.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4-6