Make the sauce. Whisk together the hoisin, soy sauce, sesame oil, sweet chili sauce, rice wine vinegar, ginger, and cornstarch and set aside.

Cook the noodles. Cook the noodles per the package’s instructions. Drain and rinse with cold water. Set aside.

Brown the chicken. Heat 1 tablespoon canola oil over medium heat in a large heavy-bottomed skillet or wok. Add the chicken, season with salt, and sauté until browned on all sides. Transfer the chicken to a plate and set aside.

Sauté the veggies. Return the pan to the heat and add 1 ½ tablespoons of canola oil. Add the whites of the scallions to the pan along with the ginger and garlic and sauté until fragrant. Add the carrots and the mushrooms and sauté until the mushrooms are nice and browned. Add the cabbage and sauté until slightly softened.

Put it all together. Stir the sauce into the veggies and add the chicken and the cooked noodles. Sauté for a couple of minutes until the chicken is cooked through and the sauce has thoroughly coated the contents of the skillet.

Serve. Serve warm garnished with the green parts of the scallions.