In a small bowl, whisk together coconut aminos and cornstarch until no lumps remain.

In another small bowl, whisk together broth, garlic (and ginger, if using), sugar, and vinegar. Set aside.

Cook noodles according to package directions and set aside.

Season chicken or tofu with salt, pepper, and granulated garlic to taste.

In a wok or large frying pan, heat canola oil over medium-high heat. Cook chicken four to five minutes, until just cooked through. Remove to a bowl and set aside.

Add sesame oil to the wok. Add broccoli and baby corn and cook until broccoli is bright green (if using frozen broccoli, cook until the water evaporates).

Add sauce from step 2. Toss to coat veggies and cook until sauce begins to thicken. Add noodles and toss to coat.

Add chicken and cook five to seven minutes. Transfer to a serving dish and garnish with sesame seeds and green onions.