Make sauce in a small mixing bowl by whisking together the hoisin sauce, soy sauce, sesame oil, chicken broth, cornstarch, and sugar.
Cook noodles according to package directions. Drain, rinse and set aside. Add beaten eggs to a third bowl.
Add olive oil to a large skillet or wok over medium-high heat. Add cabbage, carrots, sprouts, and minced garlic. Saute for 2-3 minutes or until the cabbage is limp.
Reduce heat to medium and add noodles to the pan along with the sauce. Cook, stirring occasionally, for 5-6 minutes.
Top with garlic salt to taste. Add green onions and serve warm.