1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
2.Heat oil in wok; stir-fry sausage, onion, garlic and mushrooms until sausage is browned and vegetables are tender.
3.Add wombok to wok; stir-fry until wombok wilts. Add stock, sauce, juice and noodles; stir-fry until hot. Remove from heat; sprinkle over coriander, mint, nuts and chilli.
Dried chinese sausages, also called lop chong, are commonly made from pork but can be made with duck liver or beef. Red-brown in colour and sweet-spicy in flavour, they are sold, dried and strung, in all Asian food stores.Note