Start with preparing all your ingredients which you need to have handy as once you start cooking things are happening quickly.
Prepare your stir fry sauce by mixing hoisin sauce in a small bowl together with soy sauce and sesame oil.
Cook egg noodles in a large pot of boiling water according to your package instructions. Drain and run under cold tap to stop cooking process. Put it aside in a large bowl with a tablespoon of sesame oil which will prevent noodles from sticking and keep them nice and shiny.
Heat tablespoon of oil in a large frying pan or wok. Add your broccoli florets, carrots and bell pepper and stir fry on high heat until slightly softened but still slightly crunchy about 5 minutes.
Add half of the sliced green onions, garlic and ginger and stir fry another couple of minutes.
Add leftover roast chicken and mix it well with the veggies allowing it to heat through for a couple of minutes.
Add noodles and your stir fry sauce to the pan or wok and mix well. Fry for a couple of minutes stiring and mixing all the veggies through and heating the noodles up.
Serve immediately sprinkled with saved spring onions.