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Prepare the noodles according to package directions then drain and set aside.
Heat the peanut oil in a wok or large skillet over medium-high heat.
Add the ginger, garlic, serrano, onion, carrot, and chicken to the pan and cook, stirring often, until chicken is no longer pink, 3 to 5 minutes (depending on how thick the chicken slices are).
Add the cooked noodles and soy sauce to the pan and cook, stirring occasionally, for about 1 minute.
Take the pan off the heat and stir in the fresh basil.
Taste and season with additional salt if needed.