Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until just tender. Drain. Separate noodles and set aside.

Step 2

Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until light golden. Transfer to a plate. Repeat with oil and remaining chicken.

Step 3

Heat remaining 1 tablespoon oil in wok. Add green onions, garlic, baby corn and bok choy stems. Stir-fry for 1 minute. Return chicken and any juices to wok.

Step 4

To make the sauce, place kecap manis, honey, ginger and stock in a jug. Whisk with a fork until well combined. Add sauce, bok choy leaves and noodles. Stir-fry for 2 minutes or until heated through. Serve.