Put noodle in the boiling water and set aside for 10 minutes. Rinse with cold water and drain. Cut noodle into edible length. Drop 1 TBS canola oil in the heated pan, and saute onion, green onions, spinach, carrot, and gluten. In a large bowl, mix noodle, vegetable mixtures, and remaining ingredients. Mix them well with hand. Serve as cold or you can refry in the wok with 2 TBS canola or olive oil.