Combine soy sauce, corn oil, ginger, garlic, sesame oil and chicken strips in a medium bowl; stir and set aside to blend flavors.
Combine orange juice, brown sugar, sherry and corn starch in a small bowl; set aside.
Heat wok OR large skillet over medium-high heat until water drop evaporates on contact. Swirl corn oil and sesame oil in pan and quickly stir in cooked noodles and sesame seeds. Cook and stir for 1 minute; stir in soy sauce and continue to cook 1 more minute. Transfer to large serving plate, cover loosely and set aside.
Increase heat to high; add chicken mixture to pan, stirring until browned on all sides and chicken is cooked through. Reduce heat to medium-high; stir orange juice mixture and pour over chicken. Add vegetables; continue to cook and stir for 3 minutes or until sauce thickens. Pour chicken and sauce over noodles on serving platter.
Garnish with additional sesame seeds and sliced green onion, if desired. Serve immediately.