cook noodles as directed on packet, drain and set aside.
spray a wok or large frying pan with oil spray; place over a high heat. cook chicken in batches for 3 minutes or until browned; remove and keep warm.
reheat wok on medium; spray with oil; add garlic, ginger, mushrooms and stir fry vegetables; cook 3 minutes. add noodles, chicken and pineapple; cook 2 minutes.
combine reserved pineapple juice, MAGGI original seasoning, MAGGI chilli sauce, tomato sauce, vinegar, cornflour and sugar; pour into wok. bring to the boil and toss until all ingredients are coated in the sauce. serve immediately.
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