Pour oil into large pot. Add onion, chicken, garlic, stock powder and pepper. Fry til chicken is brown.

Add soy sauce and mushroom, fry til mushrooms are soft.

Add can of creamed corn, bay leaves and around 3-4 cups of water. If preferred, exchange the powdered stock for a litre liquid stock here.

When the pot comes back to the boil, add rice noodles. Stir after 5 minutes, cook further 10 minutes. The noodles should have soaked up the broth and be ready to serve in bowls.