1.Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.
2.Meanwhile, heat 2 teaspoons of the oil in a wok over high heat; stir-fry pork for 3 minutes or until browned. Remove from wok; cover to keep warm.
3.Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 minutes or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 minutes. Add the extra water; stir-fry for 1 minute or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.
4.Serve stir-fry topped with coriander.
To make this recipe gluten-free, swap the soy sauce for 2 teaspoons of gluten-free tamari.Note