1.Soak noodles in boiling water in a heatproof bowl for 3 minutes. Stir to separate strands. Drain. Set aside.
2.Meanwhile, heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry chicken, in batches, for 4 minutes or until just cooked. Transfer to a heatproof plate.
3.Heat remaining oil in wok over high heat. Add onion and carrot; stir-fry for 3 minutes or until onion is soft. Add garlic, broccoli and corn; stir-fry for 2 minutes or until just tender. Return chicken to wok with noodles, sauces and 2 tablespoons water; stir-fry for 2 minutes or until heated. Serve sprinkled with nuts.
You’ll find fresh hokkien noodles in the fridge aisle. Try using baby buk choy instead of broccoli. Swap chicken for thinly sliced beef rump steak or pork fillet. No fresh baby corn? Use drained canned baby corn.