Preparation Time: 15 minutes
Cooking Time: 10 minutes
Rinse noodles under hot running water, drain. Transfer to large bowl. Separate noodles with fork.
Chop onions and corn diagonally into 4cm pieces.
Heat half of the oil in heated large wok or frying pan. Stir-fry chicken mixture, in batches, until browned.
Heat remaining oil in wok. Stir-fry corn and carrot until just tender. Return chicken to wok with noodles, onion and satay sauce. Stir-fry until heated through. Sprinkle with fresh coriander.
Combine ingredients in medium jug. Whisk until combined.
Per serving: 45.6g fat, 2753 kJ
Tip: Bottled satay sauce can be substituted for the satay sauce and rice or egg noodles can be substituted for hokkien noodles, if preferred.