Prepare the rice vermicelli noodles as per the packet instructions. (I soak them for 5 minutes in boiling water, before rinsing in cold water and draining.)
Heat the olive oil in a large, deep, heavy-based frying pan on medium–high heat.
Add the chicken. Cook for 3–4 minutes or until the pieces turn golden and are cooked through.
Add the onion and garlic. Cook, stirring, for 30 seconds.
Add the cabbage, carrot, celery and snow peas. Cook for 1 minute.
Add the chicken stock, tamari, dark soy sauce, oyster sauce, sugar and pepper. Cook for 1 minute or until the sauce is simmering.
Add the noodles and toss them in the sauce for 1–2 minutes.
Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2). Toss the spring onion through and serve immediately with a squeeze of lime juice.