Soak the rice sticks in water for 5 minutes until they are quite soft. Do not oversoak. Drain.
Preheat pan with oil. Use a non-stick pan, if possible, as the rice sticks tend to stick to the pan).
Saute garlick and onions until golden brown.
Add the chicken to the pan and lightly brown, then add the celery, carrots, and cabbage. Constantly stir while cooking to prevent sticking.
Continue stirring and add the chicken bullion, ½ cup of water, and the drained rice sticks.
Continue stirring and add the other ½ cup of water and soy sauce to taste.
Remove from the pan when noodles are cooked (2-3 min).
Serve hot with lemon and soy sauce.