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Bring a pot or wok of water to a boil on high heat. Once boiling, we'll fan out the noodles 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.
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 ¼ inch thick slices. Lay the slices out like a deck of cards, then cut into strips about ¼ inch thick.
Cut the celery into 4 segments. Cut each segment into slices then strips about ¼ inch thick.
In a bowl, mix dark soy sauce, light soy sauce, oyster sauce, sugar, chicken bouillon, and water.
To prevent the noodles from clumping and to ensure even flavor distribution, we're going to add oil to the noodles so they're less prone to sticking.
Heat a wok on high heat. Then, turn to low heat, add oil and spread it around the wok.
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.
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.