Instructions: Cut brocolli into florets.

Peel and slice carrots diagonally.

Slice zucchini diagonally.

Fry noodles in deep hot oil for 2 seconds or until puffed, remove immediately; drain on absorbent paper.

Heat extra oil in wok.

Add carrot; stir-fry, add broccoli; stir-fry, add bean sprouts and snow peas; stir-fry.

Blend cornflour with cold chicken stock.

Add to vegetables with plum and oyster sauce, soy sauce, sherry.

Stir until mixture boils and thickens, stir in half the noodles.

Place remaining noodles on serving plate, top with vegetable mixture. Serve immediately.

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