Stir Fried Chicken And Egg Noodles - cooking recipe

Ingredients

16 oz thin egg noodles
4 tsp vegetable oil
1 lb chicken thigh fillets, thinly sliced
4 oz baby corn, halved lengthwise
1/2 cup Cantonese sauce
2 None spring onions, thinly sliced

Preparation

Place egg noodles in a large heatproof bowl. Cover with boiling water. Separate noodles with a fork then drain.
Heat 2 tsp oil in a wok over high heat. Working in batches, stir-fry chicken until browned. Remove from wok.
Add remaining oil to wok and stir-fry baby corn, Cantonese sauce and 1/4 cup water until corn is tender. Return chicken to wok and add noodles. Stir-fry until hot. Season to taste. Serve sprinkled with spring onions.