Soak vermicelli noodles in cold water for 15 minutes. Drain, rinse in cold water and drain again. Put to one side.
In a medium size pot, heat the chicken stock. Bring to a gentle boil and add noodles, corn and pea mix. Cook for 3 minutes. Take off heat and strain, reserving stock. Whilst cooking, make dressing by combining the extra chicken stock, rice wine vinegar, sweet soy sauce and vegetable oil. Mix together with the warm noodles, peas, corn, capsicum, shredded chicken and coriander. Serve.
Best eaten on the day but does keep well in an airtight container for 1 day.