Spicy vegetarian noodles

Canton noodles 150 gm,cook in boiling water for 3minutes,close with a lid for another 5 minutes,
drain and allow to cool.
Bok Choy half bunch,trimmed,cut into three inches, then sliced thinly, stem and leaves to keep separate.
Baby spinach 1 bunch, celery 4ribs,sliced,onion small 1,thinly sliced,ginger 1"piece,garlic
cloves 3,both finely chopped, scallion 3 ,cut into ribbons.
Olive(extra virgin) oil 2tblspn,balsamic vinegar 1tblspn,tomato sauce 1tblspn,la Choy soy sauce
3/4tblspn,sree racha hot chilly sauce 2tblspn,crushed red chilly 1tspn,salt to taste.
Heat oil in a shallow wok, add onions, ginger and garlic, sauté till aroma spreads,add crushed red chilly,saute for 30 seconds,then add bok choy and
celery stems, sauté till tender, add spinach, sauté for a minute, add balsamic vinegar and the sauces.
Stir well, add noodles,combine,adjust salt, add bok choy and celery leaves, mix thoroughly, transfer
to a serving bowl, garnish with scallions.