1Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.
2Meanwhile, heat 2 tsps of the oil in a wok over high heat; stir-fry pork for 3 mins or until browned. Remove from wok; cover to keep warm.
3Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 mins or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 mins. Add the extra water; stir-fry for 1 min or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.
4Serve stir-fry topped with coriander.
TIP: To make this recipe gluten-free, swap the soy sauce for 2 tsps of gluten-free tamari.
Recipe & Photo: The Australian Women's Weekly/Bauersyndication.com.au