1.Cook noodles in large saucepan of boiling water, uncovered, until just tender, drain.
2.Using vegetable peeler, peel long thin strips from carrots and zucchini.
3.Heat oil in wok or large frying pan, stir-fry carrot, zucchini, capsicum, garlic and ginger until carrot is just tender.
4.Add bok choy and corn, stir-fry until bok choy just wilts.
5.Add noodles, wine, sauces, and blended cornflour and water, stir until sauce boils and thickens slightly.