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

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