Stir together 1 1/4 cups stock, oyster sauce, shoyu, sugar and rice wine. Place sliced meat in a bowl and coat with half the marinade; set aside.

Place noodles in a microwave bowl, lightly cover and heat using defrost option for 1 minute then cook on high for 30 seconds. Separate noodles and toss with 1 teaspoon oil; set aside.

Heat a wok over high heat until a bead of water dropped onto the cooking surface evaporates immediately. Add remaining 1/4 cup of water, swirling to coat evenly. Heat until surface slightly smokes. Reserving the marinade, remove the meat and add to wok; cook until done. Add noodles and toss. Add snow peas and scallions and stir-fry 1 minute longer. Add garlic and ginger and stir-fry 1 minute longer. Add reserved marinade and bring to a boil. Add remaining 1/4 cup stock and bring to a boil. Slowly stir in cornstarch/water mixture; continue to stir until sauce thickens, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with salt and pepper. Serve immediately.