Prepare noodles, drain, then set aside.

In a medium bowl mix soy sauce, oyster sauce, peanut ginger sauce, and minced garlic. Add sliced chicken. Stir to coat. Cover and marinate in fridge for at least 2 hr.

Heat peanut oil in a large deep sided skillet over medium high heat.

Once oil is hot, add onion and bell pepper. Cook until onions are translucent and bell peppers just start to soften. Add mushrooms and stir mixture. Cook down mixture a little and allow to reduce slightly. Transfer to a small bowl and set aside.

Add additional oil to skillet. Once heated back up, add chicken along with all the marinade. Stir fry until chicken is cooked through and marinade has reduced some. About another 5 minutes.

Return veggies to skillet. Add in drained and strained water chestnuts. Stir to heat through and coat with sauce.

Reduce heat and allow mixture to simmer. Wisk together chicken broth, cornstarch, and sesame oil. Stir into chicken and veggies mixture. Continue to simmer until sauce thickens.

Remove from heat, add cold noodles, then toss mixture to coat noodles.