Prepare the sauce. Add soy sauce, sesame oil, honey, fish sauce, and white pepper together. Set aside.

Soften noodles. Heat 1 tbsp olive oil in wok and spread the softened noodles thinly. Important: use a fork or chopsticks to keep the noodles from clumping into a big ball. After two minutes, set aside.

Heat second tbsp olive oil to fry garlic, onion, spring onion and chilli. After a minute add the carrot, celery, and bamboo. Add a a few tablespoons of water and steam with a lid/cover for 3 min. Make sure it doesn't burn.

On high heat, add the fried noodles and the pre-mixed sauce. Fry until everything is coated, liquid is gone, and noodles are the desired texture.

If you want to add sprouts. Add them at the end so they are heated up but still crunchy.