In a large saucepan cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain. Spread noodles on paper towels and let dry at least 30 minutes.
For sauce, in a small bowl stir together the water, soy sauce, cornstarch, sesame oil, and red pepper; set aside. In a wok or 3-quart saucepan heat 1-1/2 to 2 inches of cooking oil or shortening to 365 degree F. Fry noodles, about 1/2 cup at a time, in the hot oil about 1 minute or until golden and crisp. Using a wire-mesh strainer or slotted spoon, remove noodles from oil. Drain on paper towels. Set aside.
Pour the 1 tablespoon cooking oil into a 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry green onions, fresh ginger and garlic in hot oil for 15 seconds. Add regular cabbage (if using) and celery; stir-fry 2 to 3 minutes or until crisp-tender.
Stir in the cooked pork, beef, or chicken; bamboo shoots; and crabmeat. Push mixture from the center of the skillet. Stir sauce. Add the sauce to the center of the skillet. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Fold in fried noodles and, if using, Chinese cabbage. Serve immediately. Makes 4 servings.