Soak noodles for about 30 minutes in warm water to rehydrate.
Heat grapeseed oil over medium-high heat in a wok and add carrots, celery, and zucchini and stir-fry until they begin to soften, about 5 minutes. Add the shiitake mushrooms and cook until they begin to give up their juices. Season the chicken with salt and pepper, to taste. Then, add ginger root and chicken to pan and stir-fry until the chicken begins to lightly brown.
Reduce heat to medium, and cook until the chicken stock reduces by half.
Drain noodles, toss with chicken mixture and serve.