The original recipe can be found on healthyfood.com

Ingredients

2 tablespoons chinese rice wine or dry cooking sherry
1 tablespoon salt-reduced soy sauce
1 tablespoon liquid rewarewa honey
250g rice stick noodles
Oil spray
600g firm white fish fillets, cut in 2cm cubes
3cm-piece fresh ginger, peeled, cut in thin matchsticks
4 cups green beans or sugar snap peas, trimmed
4 cups broccoli, cut in florets

Method

To make honey sauce, combine rice wine, soy sauce and honey in a small bowl.
Set aside.
Cook rice noodles following packet directions.
Drain, rinse and set aside.
Spray a wok with oil and place over a high heat.
Add fish in batches and stir-fry for 2-3 minutes until golden and just cooked through.
Remove from wok and set aside.
Return wok to a high heat and spray with a little more oil.
Add ginger and stir-fry for 30 seconds.
Add beans and broccoli and stir-fry for 2 minutes until tender-crisp.
Return fish to wok.
Add noodles and honey sauce.
Toss to coat and ensure fish and vegetables are heated through.