Cheung sau jai mien (Longevity noodles)

Fill a large pot two-thirds of the way with water, cover and bring to a boil over high heat. Place the soybean sprouts in a mesh strainer and lower into the boiling water for 15 seconds to blanch. Remove the strainer and run cold water over the sprouts until cooled, then drain and set aside.

Add the salt to the pot and bring the water back to a boil. Add the noodles, loosening with chopsticks and cook for 1 minute. Remove from heat and add cold water to the pot, then drain. Repeat the rinsing, then drain the noodles thoroughly, using chopsticks to loosen. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil and chicken broth to make a sauce. Set aside.

Heat a wok over high heat until hot. Add the peanut oil and coat the pan using a spatula. Add the ginger and cook until aromatic, about 10 seconds. Stir in the snow peas and cook until they turn bright green, about 1 minute. Add the water chestnuts and cook, stirring often for about 30 seconds to warm through. Stir in the sprouts to warm, then the sauce mixture and bring to a boil. Add the noodles, and cook, stirring well to combine, until the sauce is absorbed, about 1½ minutes. Remove from heat, transfer to a heated platter and serve.