1. Place 6 cups water in wok; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Place in medium bowl; stir in chicken broth and hoisin sauce. Set aside; keep warm.
2. Heat oil in wok or large skillet over high heat. Add onions, ginger and garlic; stir-fry 15 seconds. Add chicken; stir-fry 3 to 4 minutes or until almost done. Add vegetables; stir-fry until vegetables are hot and chicken is no longer pink in center. Add marmalade, chili sauce and pepper. Stir until hot. Serve over noodles.