Bring a medium size pot of salted water to boil. Add celery and blanch for 3 minutes. Drain and set aside.
Bring another pot of water to boil and cook noodles according to directions on the package. Drain and set aside. TIP: tossing a few drops of sesame oil will prevent the noodles from sticking together.
In a large pan over medium high heat, add mushrooms and ginger and cook until mushrooms are golden brown (about 5-6 minutes). Add gochujang and stir well until mushrooms are evenly coated. Add celery and toss until coated.
Add soy sauce and chinkiang vinegar, stir and turn the heat off.
Divide noodles evenly among bowls and serve topped with spicy mushrooms and celery.
These Spicy Szechuan Rice Noodles will keep refrigerated for up to 2 days.