Stirfry Fish with Lemongrass & Asian Greens

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• 900 g

  hokkien noodles
• spray oil for cooking
• 500 g

  firm fish fillets, cut into large cubes
• 1 cloves

  garlic, crushed
• 1 tsp

  grated ginger
• 2

  stalks lemongrass, finely chopped
• 1 none

  medium red onion, sliced
• 2

  baby bok choy, quartered
• 1 bunch

  Chinese broccoli, coarsely chopped
• 1 none

  medium green capsicum, sliced
• 2 tbsp

  hoisin sauce
• 2 tbsp

  MAGGI Oyster Sauce 275mL
• 1 tbsp

  salt-reduced soy sauce
• 1 tbsp

  rice vinegar
• 1 cup

  bean sprouts