Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
Heat the olive oil and sesame seed oil in a large skillet or a pot and add chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add ginger, garlic and mushrooms and cook for a couple more minutes until mushroom are starting to brown.
Add soy sauce, hoisin sauce, sriracha and chicken broth, stir and bring to a boil. Add noodles to the pot and cook until noodles are heated through. Garnish with green onions and serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.