1. Bring water to a boil with a pinch of salt. Add the noodles, remove from heat immediately, and let sit for 3 minutes. Drain and set aside. In a bowl, beat the eggs into an omelette with soy sauce and chives. Set aside.
2. Heat 2 teaspoons of oil in a non-stick wok, sweat the onion and bell pepper for 3 minutes over medium heat. Push the ingredients to the side, add the snow peas, and continue cooking covered for 5 minutes. Stir occasionally and, if necessary, add a few tablespoons of water. Season with salt and pepper, sprinkle with garlic and ginger. Stir everything for 1 minute.
3. Push the ingredients to the side, add the remaining oil in the center, increase the heat. Pour in the omelette and cook for 2 minutes while stirring with a wooden spatula to scramble it: cut it into small pieces with the spatula. Untangle the noodles and add them to the wok. Stir everything for 1 minute over low heat. Adjust the seasoning.