In a wok or a large pan over medium heat, add Peanut Oil (1 tablespoon) and Boneless, Skinless Chicken Breast (1 pound) and cook until tender. Transfer to a plate and set aside.
Add Garlic (2 clove) and Onion (1) and cook for 2 minutes.
Add the cooked chicken and season with a little Salt and Pepper (to taste).
Stir in Mixed Vegetables (1 1/2 cup) and cook for another 3-4 minutes or until a little tender.
Add Low-Sodium Chicken Stock (2 cup), Dark Soy Sauce (2 tablespoon), Soy Sauce (2 tablespoon), Oyster Sauce (1 tablespoon), and Granulated Sugar (1 teaspoon) and bring to a boil.
Add Vermicelli Noodles (8 ounce) and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender, about 3-4 minutes. Add more stock or water if the dish is dry before the noodles are tender.
Season with salt and pepper and more soy sauce if necessary. Serve immediately with a wedge of Lemon (to taste).