Step 1 Combine hoisin sauce, stock and tamari in a bowl. Set aside.
Step 2 Cook noodles in a saucepan of boiling water according to packet instructions. Rinse under cold running water, drain well.
Step 3 Spray a wok with oil and place over high heat. Stir-fry chicken, in batches, for 2-3 minutes or until golden brown. Remove from wok and set aside. Return wok to high heat, respray with oil. Add carrot and stir-fry for 1 minute. Add shallots, broccolini, sugar snaps, corn and 2 tablespoons water. Stir-fry for 2 minutes, or until greens are tender-crisp.
Step 4 Return chicken to wok with noodles and reserved sauces. Toss to combine and cook for 1-2 more minutes or until everything is coated in sauce and heated through. Divide between serving bowls and garnish with extra sliced shallots.