1.In a wok or large frying pan, heat oil on high. Dust fish in flour. Stir-fry in 2 batches, 2-3 minutes each, until cooked through. Transfer to a plate.
2.Add capsicum, choy sum, broccolini, snap peas and onions to hot wok. Stir-fry 3-4 minutes, until tender.
3.Cook noodles following packet instructions. Separate grains and drain well.
4.Return fish to wok with noodles, fish soy sauce and chilli sauce. Toss gently and heat through. Serve topped with coriander leaves.
We used blue eye trevalla, but any firm fish could be used
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