Heat 2 tablespoons of canola oil in a large wok or skillet over medium-high heat until it shimmers.
Add the finely chopped white onion and the thinly sliced celery to the hot oil.
Sauté the vegetables for 3 minutes until they begin to soften but retain a crunch.
Add the chopped fresh ginger to the pan and cook for 30 seconds until fragrant.
Incorporate the 3 cups of shredded coleslaw mix and the 5 ounces of rinsed and drained bean sprouts into the pan.
Stir-fry the vegetables for 2 minutes until they are slightly wilted but still bright.
Remove the vegetable mixture from the pan and set aside.
Add the remaining 1 tablespoon of canola oil and sesame oil to the wok.
Add the noodles and toss to coat in the oils, stir-frying for 1-2 minutes to heat through.
Add the tamari and mirin to the noodles and toss well to combine.
Return the cooked vegetable mixture to the pan and toss everything together to integrate the flavors before serving.