Boil the noodles in salted water. Drain them 1 minute before they are fully cooked. They will finish cooking in the skillet, absorbing the savory sauce without becoming mushy.

Heat a large skillet or wok over medium-high heat. Add the ground beef and cook until deeply browned. Pro Tip: Don't break the meat into tiny crumbles immediately; let it sear in larger chunks first to get those crispy, flavorful edges. Drain any excess fat.

Move the beef to the side of the pan. Add the garlic and red onion. Sauté for 30 seconds until the garlic is golden but not burnt.

Add the carrots and celery. Toss with the beef and add 1 tablespoon of soy sauce. The moisture from the soy sauce will "steam-fry" the vegetables, keeping them bright and crisp-tender.

Whisk together the remaining soy sauce, rice wine, sesame oil, sugar, and cornstarch.

Add the noodles to the skillet. Pour the sauce mixture over the top. Toss vigorously for 1–2 minutes over high heat. The cornstarch will activate, turning the liquid into a glossy glaze that coats every strand of noodle.

Serve immediately. A sprinkle of green onions or toasted sesame seeds adds a nice crunch.