1.Place egg noodles in large heatproof bowl, cover with boiling water. Separate with fork, drain. Heat 2 teaspoons vegetable oil in wok, stir-fry chicken thigh fillets, in batches, until browned. Remove from wok. Heat 2 teaspoons vegetable oil in wok, stir-fry corn, add cantonese sauce and the water until corn is tender. Return chicken to wok with noodles, stir-fry until hot. Season to taste.
2.Serve stir-fry sprinkled with thinly sliced green onions.