For the Instant Pot: Whisk together the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in the liner of your Instant Pot.
Break the Chinese noodles in half, and submerge them into the liquid, insuring all of the noodles are covered by liquid.
Place the chicken tenders on top of the uncooked noodles. Season with salt and pepper.
Close the lid and turn the knob to sealing.
Cook on Manual (pressure cook) HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.
Remove the lid, quickly remove the chicken, add in the stir fry vegetables, give everything a quick stir and then replace the lid, setting the vent to sealing. Let it sit for 5-10 minutes, or until the veggies are steamed to your liking.
Slice the chicken into bite sized pieces. Add the chicken to the pot after the veggies finish steaming. Stir to combine and serve.
For the Stovetop: Combine the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in a large pot.
Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top.
Bring the pot to a boil and then reduce the heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through.
Remove the chicken from the pot. Slice the chicken into bite sized pieces.
Add in the stir fry vegetables and give give everything a quick stir. Cover with a lid and let it sit for 5-10 minutes or until veggies are cooked to your liking.
Stir in the chicken chunks and serve.