Longevity Noodles

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1. 1Step 1: Bring 2 quarts water to a boil in a large saucepan over high heat. Place bean sprouts in a metal strainer, lower into the boiling water, and blanch until crisp-tender, about 10 seconds. Remove the strainer from the water (do not remove the water from heat) and rinse the sprouts under cold water for about 30 seconds to stop cooking. Drain well and set aside.
2. 2Step 2: Add salt to the water in the saucepan and return to a boil over high heat. Add noodles and return to a boil over high heat. Boil, stirring often, until just under al dente, about 1 minute. Drain noodles thoroughly in a colander and rinse under cold water for about 1 minute to stop cooking. Drain. Briefly rinse again and drain, lifting noodles to separate and dry the strands. Set aside.
3. 3Step 3: Stir together stock, soy sauce, and sesame oil in a small bowl. Set aside.
4. 4Step 4: Heat peanut oil in a wok over high heat until shimmering and fragrant; swirl to coat the wok. Add ginger; cook, stirring constantly, until sizzling and starting to brown around edges, about 10 seconds. Add snow peas; cook, stirring constantly, until bright green, about 1 minute. Add water chestnuts; cook, stirring constantly, 30 seconds. Add bean sprouts; cook, stirring constantly, until wilted, about 1 minute.
5. 5Step 5: Stir the sauce and add to the mixture in the wok; bring to a boil over high heat. Add noodles to the wok; cook, stirring constantly, until noodles absorb the sauce, about 2 minutes. Remove and discard ginger. Season with additional soy sauce to taste. Transfer noodles to a platter and serve immediately.