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.
heat a wok over high heat; spray with oil; add pork and stirfry until browned and cooked through; remove and set aside.
reheat wok on medium; spray with oil; add ginger and onion with 1 tablespoon water; stirfry until golden. add asparagus, broccoli, capsicum and snow peas and stirfry until bright green and tender.
put plum sauce, MAGGI extra hot chilli sauce and soy sauce 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.
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