Method

Put the cornflour in a medium bowl. Whisk in enough of the reserved pineapple juice to make a smooth paste. Whisk in the remaining pineapple juice, tomato sauce, vinegar and Splenda Granulated. Set aside.

Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes. Drain noodles. Set aside.

Brush a large wok with 1/4 teaspoon of the oil. Heat over high heat. Add half the pork and stir-fry for 2 minutes or until pork is almost cooked. Transfer to a plate. Repeat with another 1/4 teaspoon oil and the remaining pork. Transfer to the plate.

Heat the remaining oil in the wok over high heat. Add the capsicum, corn and zucchini and stir-fry for 2-3 minutes or until almost tender. Add the drained pineapple, noodles, pork and sauce to the wok. Cook, tossing, for 2-3 minutes or until heated through.

Divide noodles between serving bowls. Top with coriander leaves, if using.