The best part about this colorful dish is its versatility -- you can pick and choose the vegetables you include to accommodate your family's tastes.
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.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and 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 broccoli, 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.