Dice the celery into small cubes. Chop and cross-chop the mushrooms separately.

Dry sautee the mushrooms until dry and squeaky, then drop the heat, add the oil, and stirfry the celery briefly, along with the ginger.

Meanwhile, cook the rice noodles according to package directions; this typically means soaking for 5 minutes in boiling water, then draining and rinsing with warm water. Consider mixing in a bit of sesame oil and/or veg oil to keep the noodles from sticking together.

Turn off the heat but leave the pan in place. Stir in soy sauce and vinegar, then the sambal oelek, starting with a portion of the listed amount and tasting for spiciness.

Serve by dividing the noodles up and topping with the spicy mushroom-celery mixture.