Boil water and cook the noodles as per the directions.
Add salt, pepper, and 1 tsp of sesame oil to the chicken.
In a separate medium bowl, combine the chicken broth, the remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink - if not previously cooked. Remove the chicken and set aside.
Add the garlic and ginger to the pan and cook until fragrant.
Add the onions and carrots. Stir fry until the vegetables are tender.
Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated