In a small bowl, whisk together the oyster sauce, both soy sauces, rice wine and sesame oil until blended.
Heat your oil in a wok until smoking then add the bacon pieces. Fry until crisp and brown then add the mushroom and spring onion. Fry for 30 seconds more before adding the ginger, garlic and chilli. Add the greens, followed by the noodles. Stir-fry for 20 seconds. Add the sauce. Fry, stir and reduce the sauce until it clings to the noodles and everything is cooked.