Bring a large pot of salted water to a boil.
Add the rice noodles and cook, stirring often, until tender but not mushy, about 5 minutes (cooking times vary, so test frequently).
Drain, rinse under cold water, and set aside in a bowl of cold water to prevent sticking.
Place a large skillet over medium-high heat and add 2 tablespoons (30 ml / 1 fl oz) of oil.
Once hot, add the onion and cook, stirring occasionally, until it begins to crisp and brown, about 3 minutes. Use a slotted spoon to transfer the onion to a large bowl.
Add the mushrooms to the same skillet.
Cook, stirring, until they release their liquid and start to brown, about 5 minutes.
Transfer them to the bowl with the onions.
Add a bit more oil to the pan if needed.
Add the cabbage and cook until it's wilted but still has a slight crunch, about 2-3 minutes.
Transfer the cabbage to the bowl with the other vegetables.
Reduce the heat to medium.
Add the remaining oil to the pan along with the minced ginger.
Cook and stir for about a minute until fragrant.
Stir in the minced chile, followed by the rice wine vinegar, sugar, and 2 tablespoons (30 ml / 1 fl oz) of water. Scrape up any browned bits from the bottom of the pan to incorporate them into the sauce.
Season with salt and pepper.
Pour the warm dressing over the cooked vegetables in the bowl.
Drain the noodles well and add them to the bowl.
Toss everything together gently but thoroughly.
Taste and adjust seasoning if needed.
Serve immediately, passing soy sauce at the table for drizzling.
Don't be afraid to customize! This recipe is a fantastic base for other vegetables like asparagus, snow peas, green beans, or even cubes of butternut squash.
