1. Bring a large pot of water to a boil. Add the noodles and cook for 2–4 minutes (or according to pack instructions). Drain, rinse with cold water, and set aside.
2. Meanwhile, in a large wok or deep frying pan, heat the oil over medium-high heat. Sauté the mushrooms for 2-3 minutes until they begin to soften.
3. Toss in the onion, red capsicum, broccoli and baby corn. Stir-fry for a few minutes, stirring frequently.
4. Reduce the heat slightly. Stir in the garlic puree, ginger puree, chilli puree, and soy sauce. Mix well to coat the vegetables and cook for an additional 2-3 minutes until the vegetables are tender-crisp.
5. Add the cooked noodles to the pan, tossing gently to combine them with the vegetables and sauce. Cook for 1–2 minutes until the noodles are heated through. Season with salt to taste.
