Step 1

Combine the garlic and 2 teaspoons of the oil in a medium bowl. Add the chicken and toss well to coat. Cover and place in the fridge for 10 minutes to marinate.

Step 2

Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the chicken and cook for 3 minutes each side or until just cooked. Set aside and cover loosely with foil to keep warm.

Step 3

Bring the stock to the boil in a large saucepan over high heat. Add the corn kernels and choy sum stems. Cook, stirring occasionally, for 5 minutes or until the corn is just tender.

Step 4

Cut the chicken across the grain into 2cm thick slices. Add the chicken, choy sum leaves and noodles to the pan. Cook, stirring occasionally, for 2-3 minutes or until the choy sum leaves wilt and the noodles are cooked through.