Cook the 15oz packet Hokkien Noodles according to the package instructions, drain, and set aside.

Prepare the ingredients: cut the 8 boneless and skinless chicken thighs into 2-inch pieces or strips; slice the 1 large brown onion; quarter the 1 head whole broccoli; wash the 1 cup fresh snow peas and remove strings; wash the 1/2 cup green beans; de-seed and dice the 1 large red capsicum/bell pepper; have the 12 spears baby corn ready; measure 2 teaspoons minced garlic, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, and 1 tablespoon brown sugar.

Heat a large frying pan or wok over medium-high heat. Add 1 tablespoon sesame or peanut oil and heat until shimmering.

Add the chicken in a single layer and cook in small batches (to avoid crowding) until golden and cooked through, about 3–5 minutes per batch depending on size. Transfer each cooked batch to a plate and keep warm.

With the pan still hot, add the sliced onion and stir-fry 1–2 minutes until it begins to soften.

Add the quartered broccoli, snow peas, green beans, diced red capsicum/bell pepper and the 12 spears baby corn. Stir-fry the vegetables, tossing frequently, until they are bright in color and crisp-tender, about 3–4 minutes.

Push the vegetables to the side of the pan, add the 2 teaspoons minced garlic to the cleared space, and stir 20–30 seconds until fragrant.

Pour in the 3 tablespoons oyster sauce, 2 tablespoons soy sauce and 1 tablespoon brown sugar. Stir everything together so the sauce evenly coats the vegetables.

Return the cooked chicken to the pan and add the prepared noodles. Toss or stir to combine thoroughly, and simmer, stirring occasionally, for 2–3 minutes until the noodles are heated through and the vegetables remain bright and slightly crisp.

Remove from heat and serve immediately.