In a heat-proof glass bowl, cover Hokkien Noodles (450 gram) with boiling water. Gently stir until noodles start to separate, about 2-3 minutes. Drain and set aside.
In a mixing jug, add Sweet Chili Sauce (2 tablespoon), Oyster Sauce (2 tablespoon) and Water (2 tablespoon). Stir to combine. Set sauce aside.
In a wok or fry pan over high heat, add Vegetable Oil (1 tablespoon). Add Chicken Breast (500 gram). Cook in batches for 4-5 minutes, or until the chicken is just cooked. Transfer to a plate as finished.
In the same wok or fry pan, add Yellow Onion (1) and Carrot (1). Stir fry for 2-3 minutes, or until the onion has started to soften.
Add Garlic (2 clove), Baby Corn (100 gram), Broccoli Florets (500 gram) and Unsalted Cashews (1/2 cup). Stir fry for 2-3 minutes, or until vegetables are tender.
Return the chicken, noodles and sauce to the pan. Stir fry for another 2-3 minutes, or until everything is combined and heated through.