1.Place noodles in a large bowl. Add boiling water until noodles are fully submerged. Soak for a few minutes, gently stir through with a fork to separate strands. Drain under cold water. Set aside.
2.Add half the combined oils to a heated wok or large frying pan. Stir-fry chicken, in batches on medium-high heat for 4-6 minutes, or until browned and cooked through.
3.Heat the remaining oil in the wok. Stir-fry the asparagus, corn and garlic for 1-2 minutes, or until tender. Return chicken to wok with noodles and oyster sauce. Stir-fry until heated through. Stir in chives. Serve.
This recipe is best made close to serving. Not suitable to freeze. Noodles suitable to microwave.Note