Combine the Fresno chile, dried chiles, garlic and ginger in a small bowl. Reserve.
Combine the sesame oil, sugar, soy sauce and sake in a small bowl for the liquid seasonings. Reserve.
Separate the noodles with your fingers so they no longer stick together.
Preheat a wok over high heat until hot. Add the 3 tablespoons peanut oil and swirl to coat. When the oil is hot, add the noodles—they should brown immediately. Toss several times.
Add 1 teaspoon of peanut oil if the wok is too dry, then add the chiles, garlic and ginger. Toss and cook for a few seconds, then add the chives. Cook, tossing with chopsticks or tongs, for 45 seconds.
Add 1/4 cup of water, which will steam the noodles, and cook for a few seconds. Add the bowl of liquid seasonings and bean sprouts. Cook, tossing, until the noodles are cooked through, about 10 seconds. Serve immediately.