Bring a medium pot of salted water to a boil on high. Cook the noodles according to package directions. Drain noodles well. Rinse with cold water and drain again.

Meanwhile, in a small bowl, stir the hoisin, soy sauce, sesame oil, ginger and 1 tablespoon water to combine.

In a 12-inch nonstick skillet, heat the canola oil on medium-high. Add the stir-fry blend, corn and half the green onions. Cook 5 to 6 minutes, until vegetables are tender. Add cooked noodles and sauce to skillet. Cook 1 to 2 minutes, stirring to coat noodles in sauce. Garnish with remaining green onions.

Tip: For extra crunch, just before serving, stir in 1/2 cup roasted cashews or peanuts.