place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a fork to separate strands. drain well.
spray a nonstick wok or frying pan with oil and heat on high. cook fish in 2 batches for 3 minutes or until browned; set aside.
reheat wok, add garlic, ginger, lemongrass and onion; stirfry for 2 minutes or until soft. add bok choy, broccoli and capsicum and stirfry until tender but still crisp.
combine hoisin sauce, MAGGI oyster sauce, soy sauce and vinegar; add into wok with fish; reheat. remove from heat and stir in bean sprouts.
serve immediately over noodles.
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