1.Make sweet and sour sauce. Bring sauces to the boil in small saucepan. Remove from heat; stir in juice.
2.Cook noodles in large saucepan of boiling water until tender; drain.
3.Meanwhile, combine tempura mix, the water and juice in medium bowl; stir until batter is barely combined (mixture should be lumpy).
4.Cut nori into strips the same width as the fish; brush nori with a little water. Wrap nori tightly around fish.
5.Heat vegetable oil in wok. Dip fish parcels into batter; deep-fry, in two batches, until browned lightly and crisp. Drain on absorbent paper then slice thickly.
6.Heat sesame oil in wok; stir-fry noodles, sprouts, herbs and half the sweet and sour sauce until hot, season to taste.
7.Serve noodles topped with fish; drizzle with remaining sauce. Accompany with lime wedges.
We used blue-eye fillets for this recipe but you can use any firm white fish fillet. Tempura batter mix is a blend of wheat and rice flours, starch and spices that allows you to create an authentic Japanese vegetable or seafood tempura easily at home. It is available from Asian grocery stores. You might need more nori, depending on the size of the fish fillets.