Mix minced ginger and baby celery with olive vege sauce. Set aside.
Boil rice noodles and drain. Then, mix with pre-prepared sauce and ready to serve with a dash of chili powder and fried sesame seed!
Olive Vege Sauce: 1 tsp of preserved olive vege (kan nan chai) 1 tsp of sesame oil 1 tbsp of thick dark sauce 1/2 tsp of soy sauce a dash of white pepper a dash of brown sugar 2 tbsp of olive oil