Combine dried mushrooms and warm water in a bowl. Soak until mushroom softens. Slice mushrooms. Save aside the water for later.
Heat 3 tablespoons of cooking oil in a pot. Stir-fry snap peas, cabbage, and carrot for 1 ½ minutes. Remove and set aside.
On the same pot, add remaining oil. Saute onion, garlic, and celery until onion softens.
Add mushrooms. Saute for 2 minutes.
Add oyster sauce and soy sauce. Pour water used to soak mushrooms. Let boil. Cover and cook in medium heat for 10 minutes.
Add parsley. Stir.
Add pancit canton. Cover and cook for 2 minutes. This will allow the noodles to absorb steam to make it softer.
Toss the noodles. Cover the pot and continue to cook in low heat for 3 minutes.
Add stir-fried vegetables. Toss.
Season with ground black pepper. Toss and transfer to a serving plate.