Ingredients
Method
1.Place egg noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
2.Heat oil in wok; stir-fry chicken, in batches, until browned, remove from wok.
3.Heat extra oil in wok; stir-fry baby corn, cantonese sauce and water until corn is tender.
4.Return chicken to wok and add noodles; stir-fry until hot.
5.Season to taste; serve stir-fry sprinkled with 2 thinly sliced green onions.