Heat a large nonstick pan (or a wok), over medium-high heat.
Once hot, add olive oil and swirl the oil around the bottom of the pan.
Add sliced chicken and cook, stirring occasionally, until chicken is no longer pink (6-8 minutes). Make sure the internal temperature of the chicken reaches 165°F. Transfer the chicken to a plate and tent to keep warm.
To the same pan over medium-high heat, add garlic and cook for one minute. Add the carrots, red pepper, broccoli, snow peas, and green onions. Cook, stirring occasionally until softened (4-6 minutes).
Add hot water and bring to a boil (1-2 minutes).
Add the soy sauce and hoisin sauce, stirring to combine.
Add the chicken and noodles back into the pan and gently toss to combine.