In a large pot of boiling salted water, cook the noodles until barely tender, about 1 minute. Do not overcook. Drain, rinse under cold water, and drain again. Toss the noodles with the 1 teaspoon oil and set aside.

Heat a large skillet or wok over medium-high heat. Add the remaining 2 tablespoons oil and heat until the oil is very hot. Add the ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the pork, shiitake mushrooms, bell pepper, and water chestnuts and stir-fry until the vegetables are heated through, about 2 minutes. Add the squid and stir-fry just until opaque, about 1 minute.

In a small bowl, mix the soy sauce and sugar. Add the cooked noodles to the wok and stir-fry for 1 minute. Add the soy sauce mixture, bean sprouts, and carrot. Stir-fry until well mixed, about 1 minute.

Transfer the noodles to serving bowls. Sprinkle with the shallots and garnish with scallions and cilantro.