Remove noodles from the package and unravel them.

In a piping hot steamer, add noodles and steam for 3 minutes.

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 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.

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!!