Using 3 tbsp olive oil, stir fry broccoli, celery, carrots, water chestnuts and edamame for 5 minutes (crunchy) to 10 minutes (tender). Place in a bowl and set aside.,
Add 3 more tbsp olive oil to the pan, and saute garlic and ginger for 1 minute. Add noodles to pan; saute until the noodles start to caramelize slightly.
Add vegetable mix and sesame seeds to the noodle pan. Stir together over heat.
Add Teriyaki sauce, chili oil, soy sauce, and rice vinegar. Remove from heat and mix well.
Serve with a garnish of cilantro and bean sprouts.