Bring a pot or wok of water to a boil on high heat. Once boiling, we'll fan out the noodles (8 oz) in, then stir. Once the water is boiling (after about 2 minutes), turn to low-medium heat and cook for about 4 to 5 minutes, then turn off the heat and let it continue to cook for about 1 minute.

You can cover the wok if you want it to go a little faster, as long as you can monitor the boiling.

Drain the noodles and rinse with cold water in a colander, lifting and the noodles. Let them sit in the colander as you continue prepping.

Cut and peel the carrot. For safer knife work, cut an initial slice and lay the carrot down on the new flat surface for stability. Then, create 1/4 inch thick slices. Lay the slices out like a deck of cards, then cut into strips about 1/4 inch thick.

Use the claw grip as you work across the slices, keeping your fingertips tucked safely away.

Cut the celery (1 stalk) into 4 segments. Cut each segment into slices then strips about 1/4 inch thick. As with our more traditional Soy Sauce Chow Mein recipe, bean sprouts and green onions are also great here.

In a bowl, mix dark soy sauce (2 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), sugar (2 tsp), chicken bouillon (1 tsp), and water (1 tbsp).

To prevent the noodles from clumping and to ensure even flavor distribution (a hallmark of good chow mein), we're going to add oil to the noodles so they're less prone to sticking. This also reduces the total amount of oil we need to make chow mein.

Transfer the noodles to a plate and spread them out, lifting by hand and chopsticks to loosen them. Add oil (2 tbsp), and continue mixing it in with chopsticks.

Heat a wok on high heat. For carbon steel woks, you should see a white/bluish ring appear around the bottom of the wok. Then, turn to low heat, add oil (1 tbsp) and spread it around the wok.

While still on low heat, add the noodles and spread them around the surface of the wok with chopsticks. Don't flip yet, just let the bottom cook.

After about 30-60 seconds, adjust to medium heat, and start flipping with a spatula and chopsticks.

After another 30-60 seconds, adjust to high heat, flip and sear the noodles for another 60-90 seconds. You should hear sizzling. If you're using a gas stove, you can tilt the wok occasionally to refocus where the heat and oil concentrate.

Stir and flip after 60-90 seconds. The noodles should start turning more crisp and brown.

Scoot the noodles away from the center to make room in the middle of the wok. Add the celery directly to the center surface of the wok (not on top of the noodles). (We add the celery first because they take a bit longer to cook than carrots).

After stirring for about a minute, mix in the noodles with the celery. Then, scoot the noodles to one side of the wok, add the carrots directly to the surface of the wok on the vacated side. After about 30 seconds, bury the carrots with the noodles, so they're trapped between the heat of the wok and noodles.

With the sauce bowl in one hand and chopsticks in the other, gradually pour in the sauce, tossing and lifting the noodles as you go. If the color is to your liking, you don't necessarily need to add all of the sauce.

Continue stirring and lifting the noodles until the sauce is evenly distributed. Do a taste test and see if any adjustments need to be made. Then, turn off the heat and plate!