Put the vermicelli in a large bowl and add boiling water. Leave for 3-5 minutes until softened, but not soft, loosen and separate each strand with chopsticks as you soak the vermicelli. Then drain and leave to dry in a sieve or colander for about half an hour, tossing occasionally to make sure they don’t clump together.
Add all the seasoning in a bowl, mix well.
Put the drained vermicelli in a large bowl, add half of the seasoning mixture and toss together well until the vermicelli are well coated.
Heat oil in a wok over medium heat, add garlic, cook for 30 seconds until fragrant. Then tip in the vegetables, turn the heat up to medium high, stir-fry for 30 seconds, add the remaining seasoning mixture, mix everything together and cook for a couple of minutes.
Tip in the noodles and toss everything together and continue to stir-fry for a couple of minutes, until the vegetables and the vermicelli are all well combined.
Divide onto plates, top with coriander and serve immediately.