600g fresh wide rice noodles (see note)
1/4 cup peanut oil
600g chicken tenderloins (see note), tendon removed, halved lengthways
4 green onions, sliced diagonally
2 garlic cloves, finely chopped
115g baby corn, halved lengthways
1 bunch baby bok choy, trimmed, stems chopped, leaves separated


Sweet soy, honey and ginger stir-fry sauce

1/3 cup kecap manis
2 tablespoons honey
3cm piece ginger, peeled, finely chopped
1/4 cup chicken stock

Notes & tips

Fresh wide rice noodles sold in bags or on trays at Asian grocery stores are easier to separate than those from supermarkets.
You could replace the tenderloins with chicken thigh fillets, sliced.

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until just tender. Drain. Separate noodles and set aside.
Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until light golden. Transfer to a plate. Repeat with oil and remaining chicken.
Heat remaining 1 tablespoon oil in wok. Add green onions, garlic, baby corn and bok choy stems. Stir-fry for 1 minute. Return chicken and any juices to wok. Add sauce, bok choy leaves and noodles. Stir-fry for 2 minutes or until heated through. Serve.

Sweet soy, honey and ginger stir-fry sauce

Place kecap manis, honey, ginger and stock in a jug. Whisk with a fork until well combined.