1. Bring a large pot of water to a boil. Add the fresh egg noodles and cook according to package instructions, usually about 2-3 minutes for fresh noodles. Drain and rinse with cold water to stop the cooking process. Set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. When the oil shimmers, add the minced garlic and sliced onion. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the shredded cabbage, julienned carrots, and sliced celery to the wok. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a little crunch.
4. Stir in the bean sprouts and cook for another minute. I love this step because the fresh crunch of sprouts adds that authentic texture Mama Lou always emphasized.
5. Lower the heat to medium and add the cooked noodles to the wok. Toss everything together gently but thoroughly to combine.
6. In a small bowl, mix together the soy sauce, oyster sauce (if using), sugar, white pepper, and chicken broth. Pour this sauce mixture over the noodles and vegetables, tossing to coat evenly. Cook for another 2-3 minutes, allowing the noodles to soak in the flavors.
7. Turn off the heat and drizzle the toasted sesame oil over the chow mein. Toss once more to finish.
8. Garnish with sliced green onions before serving. I always sprinkle a little extra on top because it adds a fresh pop of color and flavor.

One trick I learned from Mama Lou is to keep the heat high enough to stir-fry quickly but not so high that the noodles crisp up too much or burn. The goal is tender noodles with just enough caramelized edges to create depth, not dryness.