In a heatproof bowl, place the noodles and cover them with boiling water. Let stand for 5 minutes or more, until softened. Drain in a colander and set aside.
Prepare the sauce by combining all the sauce ingredients in a bowl and mixing well. Set aside.
Heat the oil in a wok or a pan, add the garlic and cook for 15 seconds. Add the chicken and cook until cooked through, for about 2 minutes. Remove it with a slotted spoon and set aside.
In the same pan, add the onion, bell pepper, chilies, corn, and white pepper, and mix well. Stir-fry for about 3-4 minutes. Make some space in the center by pushing everything to the sides. Break the eggs into the center and scramble until set. Add the drained noodles and mix well. Add the sauce, cooked chicken, tomatoes and once again mix well to coat.
Remove from heat and add the basil. When it wilts, serve. Enjoy!