Cook noodles until just tender. Drain and rinse with cold water, drain well, set aside.

In a small bowl, mix hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Set aside.

Heat 1 tbsp oil, stir fry ginger for 30 seconds. Then add onion and stir fry for 2 minutes. Add mushrooms and carrots, stir fry 2 more minutes. Finally add broccoli, pea pods, and corn. Stir fry vegetables 2 more minutes, then transfer to a plate.

Heat remaining tbsp of oil in pan. Add half of the chixand stir fry until its no longer pink, about 3 to 4 minutes. Stir fry remaining chicken, then add first batch to pan. Add the cooked noodles, vegetables, and sauce. Turn heat down to medium.

Using two spatulas to gently toss mixture until heated thru, about 3 minutes.

Serves 6 to 8.

5 pts.....276 calories per serving