Chicken Long Rice

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8 ounces sai fun noodles (cellophane noodles made of mung bean flour, aka bean thread noodles)

2 tablespoons grapeseed oil

2 large carrots, peeled and cut into thin julienne strips

2 celery stalks, well-scrubbed and diced small

2 small zucchini, peeled and cut into thin julienne strips

2 cups (about 3 ounces) shiitake mushrooms, brushed cleaned, trimmed, and sliced

4 boneless chicken thighs (about 1 pound), sliced julienne

Salt and freshly ground black pepper

1 (1-ounce) piece peeled fresh ginger root (1 to 1 1/2-inch piece), sliced thin on a mandoline and cut julienne

2 cups low-sodium chicken stock