1 onion sliced
1 stalk celery with leaves attached
½ head purple cabbage, shredded
1 clove garlic
¼ cup soy sauce
¼ cup oyster sauce
2 tablespoon sriracha hot sauce
1 teaspoon of salt
½ teaspoon pepper
2 tablespoons vegetable oil
1 pound vermicelli noodles OR one (8-10 ounce) package Asian rice noodles
Clean and slice the onions, celery, carrots and cabbage so that they are equal sized pieces. Mince the garlic then set all of the vegetables aside.
Prepare the liquids by combining the soy sauce, salt, pepper, oyster sauce and sriracha, stirring together. Set aside sauce. Prepare the noodles by following the instructions on the package. If using vermicelli noodles be sure to cook fully and to drain completely. If using traditional rice flour noodles, hydrate in lukewarm water until soft, draining all but 2-4 tablespoons of water. Set noodles aside. Heat oil in a large pan or wok over medium high heat. Sauté all of the vegetables and the garlic, 2-4 minutes or until the onions become translucent. Add the soy sauce combination liquid and heat until it begins to boil. Immediately add the noodles and mix together. Continue to cook until most of the liquid is evaporated. If necessary, add a teaspoon of oil to prevent the noodles from burning in the base of the pan. Remove from the heat and serve immediately.