1. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce and sesame oil, until combined. Whisk in the cornstarch and mix until it has dissolved. Set sauce aside.
2. To season the wok, add enough vegetable oil to create a little puddle at the bottom. Set over medium-high heat and swirl the oil to evenly coat the wok. When the oil begins to smoke, turn off the heat and carefully pour out the oil and discard. Wipe down the wok with several paper towels to remove the excess oil. Set aside until ready to use.
3. Heat 3 Tbsp of vegetable oil in the wok over medium-high heat. Working in two batches, add the chicken and cook until the outside is seared and the inside is cooked through, stirring often, about 5 to 8 minutes. Set cooked chicken aside.
4. Saute the green onions in the wok over medium high heat until charred and slightly wilted, about 30 seconds.  Add three-quarters of the garlic and stir fry until golden brown. Add the celery and carrots and stir fry until softened, about 2 minutes. Raise the heat to high and add the cabbage and stir fry until charred and wilted, about 2 minutes, adding more oil if the ingredients seem dry. 
5. Return the cooked chicken to the wok, reduce the heat to medium-high, and continue to stir fry for 30 seconds.
6. Add the bean sprouts and stir fry for 30 seconds. Add the cooked noodles, and stir fry for about 45 seconds. Pour the sauce into the wok and toss to completely coat. Add 2 Tbsp water and continue to stir fry over medium high heat and cook until the noodles are glossy. 
7. Turn off the heat, add the remaining garlic and stir until thoroughly combined. If desired, add additional soy sauce to taste. 
8. Garnish with the green onions.

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