In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, rice wine, sesame oil and chili garlic sauce.

Cook the noodles according to the package instructions. Drain and rinse with cold water. Set aside.

Heat 2 teaspoon of canola oil in a large skillet set over medium-high heat. Add the ginger and cook, stirring for 1 minute. Add the garlic and cook for 30 seconds.

Add the chicken and cook until it is just cooked through, 3 to 4 minutes. Transfer the chicken to a bowl.

Rinse the bok choy in a colander and drain, but don't dry off the excess water.

Pour the remaining teaspoon of canola oil into the pan and add the bok choy and baby corn. Cook, stirring, until the bok choy is wilted, about 1 minute.

Add the cooked chicken and noodles to the skillet and pour in the sauce.

Toss until the noodles are warm and coated with the sauce. Serve.