Spray a large nonstick wok with cooking spray and heat. Add the garlic, chilli and ginger and stir-fry for 1 minute. Add the asparagus, carrot, mangetout and half the stock and bring to the boil, then gently simmer for 2–3 minutes.
Mix the cornflour and remaining stock in a bowl until smooth. Add to the pan with the soy sauce and sweet chilli sauce and simmer, stirring, for 2 minutes until thickened. Add the spinach and stir until wilted. Remove from the heat.
Spray a separate large nonstick frying pan with cooking spray and heat over a high heat. Divide the cooked noodles into 4, add 2 to the pan and flatten. Reduce the heat to medium and cook for 6–7 minutes until they develop a crust on the underside. Turn over and cook for 3–4 minutes flattening as before. Remove from the pan and keep warm while you cook the remaining 2 pancakes.
Season the vegetable mixture with salt and add the sesame oil. Seve each pancake with the vegetables on top.