1. Place noodles in a heatproof bowl, cover with boiling water and allow to stand for 2 minutes, then drain.
2. Heat oil and sauté onions until softened, then add chicken till browned or for 2 minutes.
3. Add miniature corn, carrot and mushrooms, and stir-fry for 3-4 minutes.
4. Add oyster sauce, stir fry sauce and noodles. Cook while stirring until noodles are heated through.
5. Transfer to a serving plate and serve with spring onions as garnish.
