Soak the rice vermicelli in warm water for 15 minutes until separated and soft, drain and set aside.
Mix 1 tablespoon Lee Kum Kee Black Bean Sauce and 1 teaspoon sesame oil for marinating.
Mix the chicken with the marinade and set aside for 15 minutes.
To cook the dish, heat a wok and add the oil, stir fry the chicken for 3-4 minutes, add the onion and carrot and cook a further 2 minutes.
Add the rice vermicelli and oyster Sauce and toss together for 2 minutes until heated through.
*All information included in this recipe has been provided by Lee Kum Kee.