Cook vermicelli noodles as per packet instructions. Rinse and drain, toss with 1 tsp Lee Kum Kee Pure Sesame Oil and set aside.
Mix corn starch with 1 tbsp water. Whisk with all sauce mix ingredients. Set aside.
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Add chicken in 2 batches and fry for 2–3 minutes per batch, Transfer to a plate.
Add the remaining vegetable oil to the wok and add onion, celery, carrot, capsicum and sugar snap peas and stir fry for 2 more minutes.
Return chicken to the wok and add sauce mix, noodles and bean sprouts. Fry for 1–2 minutes, until hot and fragrant. Serve with garnish.
Tip:you can add chopped fresh greens (kale, spinach, choy sum) in the last minute of cooking.