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1
In a heatproof bowl, soak the rice vermicelli in warm water for 10 to 15 minutes until soft and pliable.
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2
Cut into 4-inch lengths, drain, and set aside.
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3
Cook the wheat noodles in a large pot of boiling water according to package directions until al dente.
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4
Tip into a colander over the sink and rinse under cold running water.
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5
Drain and set aside.
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6
Preheat a large wok or skillet over medium-high heat for 1 minute.
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7
Swirl in the oil and heat until it becomes runny and starts to shimmer.
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8
Throw in the onion and garlic and cook until the onion is soft and translucent, 2 to 3 minutes.
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9
Add the chicken and stir and cook until no longer pink, 2 to 3 minutes.
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10
Add the citrus soy sauce and regular soy sauce and toss to coat.
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11
Toss in the cabbage, carrots, and celery and stir and cook until the cabbage wilts, 2 to 3 minutes.
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12
Throw in the vermicelli and noodles and stir everything swiftly around the wok until well mixed and heated through (use a spatula in each hand to evenly toss the noodles if necessary), 4 to 5 minutes.
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13
Bite into a rice noodle to see if its tender.
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14
Adjust seasonings if necessary.
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15
If the noodles are looking a little dry, add water or chicken stock a few tablespoons at a time.
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16
If the noodles start to stick to the wok, add more oil.
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17
Transfer the noodles to a serving platter, scatter with green onions, and serve.
