Method:
1 Cook noodles following packet directions until tender. Drain.
2 Heat oil in a wok over a high heat, add the fish and stir-fry for 2 minutes until seared, remove and set aside.
3 Add garlic, ginger, chilli, snow peas and pak choy to the wok, stir fry for 1-2 minutes until aromatic, add the fish sauce, oyster sauce, rice wine vinegar and squeeze over lemon juice, return the fish and add the noodles, toss until heated through. Serve.