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Add oil to a large pot and cook chicken over medium-high heat, just until mostly white on the outside.
Add cabbage, pepper, carrots, and peas, and cook for 2-3 minutes, until veggies are softened slightly.
Add garlic, ginger, salt and pepper flakes and cook 1 minute.
Stir in broth, soy sauce and hoisin sauce and bring to a boil over medium-high heat. Add pasta and reduce heat to medium.
Cover and cook, stirring every couple of minutes so that the pasta doesn't stick together (we don't want clumps!), until al dente or desired tenderness is reached.
If desired, combine corn starch and water and stir into pasta to thicken sauce. You can also add a tablespoon or so of honey to balance out the soy sauce if needed. Serve.
NOTE - If you are using salted broth and soy sauce, omit the added salt and season to taste before serving.
NOTE - If using fresh chow mein noodles (from the refrigerated section), reduce broth to 2 cups.