Soak Chinese wheat noodles in boiling water. Stir-fry thinly sliced pork with ginger and sambal oelek and powdered onion. Add sliced mushrooms and sliced celery. Fry for a few minutes and add sliced Chinese cabbage and shredded carrots. Add a veggie stock pot. Dissolve some corn starch in a bit of water and soy sauce. Thicken the stir fry with the starch mix. Drain noodles and toss until well covered.