1.Place noodles in large heatproof bowl, cover with boiling water; stand until tender, drain.
2.Meanwhile, heat oil in wok; stir-fry onion, fennel and garlic until vegetables are tender. Remove from wok.
3.Stir-fry mushrooms and zucchini in wok until browned lightly. Return fennel mixture to wok with cream; bring to the boil. Stir-fry until sauce thickens slightly. Add noodles and peas; stir-fry until hot. Remove from heat; stir in herbs.