Heat a large pot of water until it comes to a boil. Season with salt. Cook the noodles according to package instructions. Drain the noodles, drizzle with 1 teaspoon sesame oil, and cover to keep warm.

In a small bowl, whisk together 1/3 cup reduced-sodium soy sauce, 1/4 cup brown sugar, 2 tablespoons oyster sauce, 1-2 tablespoons chile sauce, and 2 teaspoons cornstarch. Set aside.

Heat 3 tablespoons of sesame oil in a large skilet. Add the pork and cook for 1 to 2 minutes – no need for it to cook all the way through.

Add the vegetables and cook, covered, stirring occasionally, until tender, about 5 to 7 minutes. Add the sauce, water chestnuts, and noodles to the skillet and stir to combine. Cook for an additional minute or two to allow the flavors to combine.