Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.

To prepare vegetables finely chop ginger, thinly slice onion, 1/2 cup carrots, and mushroom caps. Halve sugar snap pea pods and cut Chinese baby corn into thirds. Also cut 1-1 1/4 pounds chicken into bite-sized strips.

In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and 1 teaspoon cornstarch. Then set the sauce aside.

Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate. Heat the remaining tablespoon of oil in the pan. Add half of the chicken and stir-fry it until it's no longer pink, about 3 to 4 minutes.

Transfer it to another plate. Stir-fry the remaining chicken, then return the first batch to the pan. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.

Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6 to 8.