Bring a large pot of salted water to a boil for the rice noodles. Add the rice noodles to the boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. Toss with 1 tsp vegetable oil to prevent sticking.

Peel and thinly slice the onion. Peel and mince the garlic. Trim and slice the celery on a diagonal. Thinly slice the seitan. Thinly slice the jalapeño into rounds. Mince the bird’s eye chiles. Whisk the rice wine, tamari, cornstarch, and ½ cup cold water in a medium bowl.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the sliced seitan, cumin, and coriander, and cook, tossing frequently, until crisp in places, about 4 to 5 minutes.

Push the crispy seitan to one side of the skillet and add the minced garlic and bird’s eye chiles. Cook until fragrant, about 30 seconds, and add the sliced onions, celery, and jalapeño. Cook, stirring frequently, until softened, about 1 to 2 minutes. Add the cooked rice noodles and tamari mixture, and toss to evenly coat the noodles. Taste and adjust seasoning with salt.

Divide the biang biang noodles between large plates. Enjoy!