Ingredients
2 tbsp shaoxing rice wine 
2 tbsp soy sauce
1 tsp cornflour
1 tsp sesame oil
½ tsp sugar
2 tbsp hoisin
Juice of 1 lime
2 dried chillis, whole
3 tbsp wok oil (or flavourless oil)
1 small onion, sliced
1 chilli, finely chopped
2 garlic cloves, finely chopped
2½ cm ginger, very finely chopped
75g sugar snap peas or mange tout
100g baby corn, cut on the diagonal in either 2 or 3 depending on size
1 carrots, halved and cut into batons
250g cooked chicken, sliced or shredded
1 packet of wok ready noodles
2 spring onions, finely chopped

Method
Get everything prepared beforehand because when you start to cook it will be fast and you don't want to burn anything.

Start by mixing the rice wine, soy sauce and cornflour together.  When mixed add the sesame oil sugar, hoisin and lime juice together

Put a tbsp wok oil into the wok and put in the two dried chillies over a high heat for 30 seconds.  Add the onion and cook for a few minutes until starting to soften and brown a little, add the chilli, garlic and ginger and continue to cook for 30 seconds or so.

Add the sugar snaps, baby corn and carrots along with 2 tbsps of water and cook for a couple of minutes until the vegetables are soft.  Add the chicken, stir, cook for 2 minutes until the chicken is warmed through.  As and when you see the dried chillies, remove them

Reduce the heat a little and add the noodles and with tongs stir through.  Add the sauce mix and thoroughly stir through, I actually find tongs or 2 wooden spoons to toss is the easiest way to mix through.  After around 3 minutes, when everything is fully mixed and hot and serve with the spring onions scattered over the top.