Cook the noodles as per instructions. I use a little fish sauce in the water for some extra flavor.

In a small shallow bowl, place the onion and enough rice vinegar to cover, a few dashes of lite soy sauce and pinch of salt. Let onions sit at room temperature for about an hour. Heat sesame and canola oils in a large deep skillet over med high heat. When hot, add garlic and chile peppers. Saute until fragrant and garlic barely begins to brown. With slotted spoon, remove garlic and chile peppers from oil leaving the oil behind. Add sliced beef and saute in 2 separate batches just until browned. Remove with slotted spoon and set aside. To the remaining oil add the julienne of bell pepper, carrot and celery and saute until slightly soft, about 4 minutes. Drain the onions and add them to the pan and stir for about 2 minutes. Add the beef, ½ of the scallions, garlic, and chile peppers and saute for about 2 minutes. Drain the noodles thoroughly and add to the pan and toss to coat a warm through. Serve while hot. Garnish with the rest of the scallions.