In a small bowl, whisk together the soy sauce, hoisin sauce, toasted sesame oil, and cornstarch until smooth and well combined.

Mince the garlic and grate the ginger, ensuring you have these aromatics ready to go. Slice the chicken breasts thinly and julienne the carrots.

In a large pot, bring salted water to a rolling boil. Add the spaghetti or linguine and cook according to package instructions, about 8-10 minutes.

Heat 1 tablespoon of olive oil in a wok or large skillet over medium-high heat. Add the sliced chicken, cooking until golden and cooked through, about 3-4 minutes.

In the same wok, add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

Stir in the julienned carrots and snow peas, cooking for 2-3 minutes until tender-crisp.

Add the reserved noodles, cooked chicken, and baby spinach back into the wok. Pour in the savory sauce and toss everything together for 1-2 minutes.

Transfer the vibrant mixture to serving plates and enjoy immediately.