Bring a large pot of salted water to a boil and add egg noodles.

Cook until the noodles are tender, about 6 minutes.

Drain then toss with 1 tablespoon of the sesame oil. Set aside.

Whisk soy sauce, rice wine, vinegar, lime juice, chile flakes, and remaining 1 tablespoon sesame oil in a small bowl to make a sauce; set aside.

Heat 1 tablespoon of the peanut oil in a wok or large skillet just until smoking.

Add noodles, reduce heat, and brown one side until firm and slightly golden, about 4 minutes.

Turn over, heat 1 more tablespoon peanut oil and brown other side.

Transfer to a large plate and set aside.

Heat remaining 1 tablespoon peanut oil in the same wok.

Add garlic and onion and cook until softened, about 4 minutes.

Add ginger, celery, carrot, snow peas, mushrooms and bean sprouts and cook on high heat, stirring constantly, until almost cooked through, about 3 minutes.

Add reserved sauce and cook until vegetables are tender but still crunchy, about 2 minutes.

Serve over noodles.