1. Heat a large skillet with high sides filled 1/2 inch high with vegetable oil until it reaches 250 degrees on a deep-fry thermometer. Add lotus root and fry until golden brown; transfer to paper-towel-lined plates to drain.

2. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add garlic and ginger and cook, stirring, until golden brown. Add celery, leeks, broth, both mushrooms, snow peas, and wine; cook, stirring, for 30 seconds. Transfer mixture to a medium bowl; set vegetable mixture aside.

3. Add chicken broth, oyster sauce, sugar, and salt to pan. Add noodles and cook, tossing constantly, until liquid is absorbed, about 1 minute. Return vegetable mixture to pan and cook, stirring, until liquid is absorbed; add truffle oil and remove from heat.

4. Serve noodles immediately, garnished with fried lotus root and scallions.