Prepare vermicelli noodles by soaking in a large bowl of cold water for 10 minutes.
In a large wok or saucepan, heat oil up. Gently stir fry garlic, onion, red pepper and snow peas for a minute, then add in carrot and spring onion. Continue stir frying until the veggies soften.
Drain noodles from water and add into wok. Using tongs, loosen up the noodles so they cook evenly.
Add all seasoning ingredients to the pan and make sure to keep moving the noodles around so they don't burn or break up. Stir fry until all the liquid in the wok has been absorbed by the noodles. Taste for seasoning and alter to your preference.
Add bean sprouts and bok choy into the wok. Toss to heat the veggies through and then turn off the heat. Add sesame oil after the heat has been turned off and stir to mix through.
Notes
Do not soak your vermicelli in warm or hot water as this will soften it up too much, and noodles will end up breaking into little rice-like strands when stir-frying.TO STORE: Keep the leftovers in airtight containers and store them in the refrigerator for 3-5 days.TO FREEZE: Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to two months.TO REHEAT: ou can reheat the stored noodles in the microwave or pan.