Mix sauce ingredients - soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger, in a mixing bowl. Set this aside.
Place cut chicken into a medium bowl. Pour one third of the sauce over the chicken, cover and place in the refrigerator to marinate for 20-30 minutes.
While the chicken is marinating, boil a large pot of water. Then cover noodles with the boiling water and let them sit for 10 minutes, stirring a few times. Drain and rinse with cold water. Toss the noodles with the teaspoon of sesame oil. Cover and set aside.
Heat 2 Tablespoons of oil in the skillet over medium heat, then place the marinated chicken in and cook through. Remove chicken from the skillet and set aside. Turn up the heat to medium-high. When the skillet is hot, add garlic, chilies, baby corn, bell pepper, and snow peas. Stir fry for 2 minutes, stirring constantly to avoid burning. Add the green onions and basil. Continue to cook and stir for another minute.
Return the cooked chicken to the skillet and stir to combine. Add remaining sauce and prepared noodles to the pan. Stir to combine and cook noodles to the desired texture, approximately 5 more minutes. Make sure to turn the noodles over as they cook to help them absorb the sauce. Remove from the wok and serve immediately.