1 small tin (125g) corn kernels or fresh equivalent
8 spring onions, trimmed and cut into thin strips
3 tablespoons light soy sauce
Put a large pot of water on to boil, and then add the noodles. Cook according to directions or until just tender.
Heat both of the oils in a large saucepan or wok, add the garlic and stir-fry for about 30 seconds.
Add the chicken and stir-fry for 5 mins or until cooked. Remove from the pan with a slotted spoon and set aside.
Add the capsicum and stir-fry for 4 minutes, then add the corn kernels and stir-fry for 1 minute. Add the spring onions and stir-fry for 1 minute. Return the chicken and noodles to the pan. Add the soy sauce and heat through, tossing to mix for 2 mins.