In a large bowl, have noodles fully submerged in room temperature water. Soak for 30 minutes.
While noodles are soaking, julienne your vegetables such as your cabbage, onion, celery, carrots and green onion.
After the noodles have been soaked, drain liquid.
Heat up a saute pan on high heat. Add oil.
Cook your julienned onion, celery and carrots in the saute pan and stir until it browns up a little. Reduce heat to medium.
Toss your noodles in with the veggies. Pour 1 cup of vegetable stock, hoisin sauce, and mix until fully incorporated. Season to taste.
Once liquid has evaporated, turn heat off and serve. Garnish with green onion.