Combine the sesame seed oil and the ground nut oil in a medium non stick pan or wok over a medium heat. Grate in the garlic cloves and cook and stir for 3 to 4 minutes until fragrant, being careful to not allow the garlic to burn. Add the chicken and stir fry until no longer pink in the centre.
Meanwhile, bring a saucepan of water to the boil and add the noodles. Cover and cook according to the instructions on the packet or until al dente. Drain.
Once the chicken is cooked add the sweetcorn, spring onions, red pepper and any other chopped veggies you would like. Turn the heat up to medium-high and stir fry for 6 to 7 minutes. Add the noodles to the pan tossing them together with the vegetables and chicken.
Add the light and dark soy, oyster sauce and msg, if using. Mix well and stir fry for a further 2 to 3 minutes. Taste and adjust seasoning if desired. Serve and enjoy.