heat oil in a wok or large frying pan over high heat; add mince and brown. add onion, carrot, garlic and ginger; cook 2-3 minutes. add MAGGI sweet chilli sauce and MAGGI oyster sauce; blend cornflour with 1 tablespoon of chicken stock; add to pan with remaining stock; bring to the boil, stirring occassionally.
add cabbage and broccoli; cook 2 minutes or until tender crisp.
cook noodles by bringing water to the boil. add contents of the flavour sachets; break noodles into the water. cook 2 minutes; drain and stir in extra MAGGI sweet chilli sauce and sesame seeds. serve with mince and vegetables.
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