Cook the noodles according to package directions. Drain and set aside.
Heat the cooking oil in a wok or frying pan. Add the chicken. Cook over high heat, stirring, until no longer pink. Pour in the fish sauce. Add the pepper and sugar. Stir. Cook, stirring often, until the mixture is quite dry and the chicken is almost cooked through, about five minutes.
Add the scallions, garlic and ginger. Continue cooking for about a minute. Add the cabbage and carrot slices. Stir fry just until the cabbage start to soften a bit about two minutes.
Add the snow peas. Continue stir frying for another 30 seconds.
Add the drained noodles. Alternately stir and toss, still over high heat, until the noodles are heated through.
Turn off the heat. Pour in the lemon-soy sauce. Stir a few times. Drizzle the sesame seed oil. Stir a couple of times more. Serve hot.