Stir Fried Chow Mein | Mi Xao Mem

Remove noodles from the package and unravel them so they are not clumped together.
In a medium bowl, add water and ice to create an ice water bath. Set aside.
In a pot, add water and 2 Tbsp sesame oil and bring to a boil.
Once water is boiling, add egg noodles a handful at a time and cook for 10 seconds while stirring.
Scoop noodles out with a spider strainer, or any kind of strainer, and dump noodles into the ice water bath. Repeat the process.
Once all noodles are cooked, drain water.
Add ¼ cup sesame oil to noodles and set aside in a strainer to let them dry.
In a wok over medium high heat, add 2 Tbsp sesame oil, then add onions and garlic and stir fry for a couple of minutes.
Add carrots, celery, cabbage and the sauce mix.
Stir fry for a couple of minutes, then add garlic chives and bean sprouts. Toss so everything is thoroughly mixed.
Turn off the heat and remove the stir fried vegetables.
Put in a bowl and set aside.
On medium low heat in same wok, add egg noodles and stir fry for 5 minutes. Toss constantly so they don’t clump together. NOTE: every egg noodle brand is different, so if the egg noodle brand you use doesn't clump together, then you can skip this step.
Then turn heat to medium high and add the stir-fried vegetables. Stir fry for another couple of minutes until everything is thoroughly mixed together.
Garnish with cilantro sprigs and serve!!