Cook the pasta in a pan of boiling water with the vegetable stock cube. Just before the pasta is cooked, add the asparagus spears to blanch them, then drain together in a colander and rinse with boiling water from a kettle.
Meanwhile, heat a non-stick wok and dry-fry the onions and garlic until soft. Add the mangetout, baby corn, red pepper and mushrooms and toss well.
Stir the cooked pasta and asparagus into the wok of vegetables.
Mix together the sauce ingredients and stir in the vegetable and pasta mixture. Using 2 spoons, mix together thoroughly before serving.
Serve this dish on its own garnished with chives or with a green salad.