Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using a fork, separate noodles. Cover to keep warm.

Step 2

Meanwhile, whisk cornflour and soy sauce in a jug until smooth. Stir in oyster sauce and sesame oil.

Step 3

Heat a wok over medium-high heat. Add 1 tablespoon peanut oil. Swirl to coat. Cook chicken, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.

Step 4

Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until tender. Add carrot. Stir-fry for 2 minutes. Add garlic, ginger, corn and mushroom. Stir-fry for 3 to 4 minutes or until corn and mushroom is just tender.

Step 5

Return chicken and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce thickens and chicken is cooked through. Add wombok and green onion. Toss to combine. Serve on noodles.