Add the chicken stock, five spice blend, and chicken pieces to a large pot. Bring to a boil over medium-high heat. Add the noodles and continue to boil until tender** . While the noodles are boiling, slice the jalapeño and green onions, and cut the lime into wedges. Spoon the broth, noodles, and chicken into four bowls. Top with a couple wedges of lime, a few slices of jalapeño and green onion, and a few sprigs of fresh cilantro. Serve with sriracha and hoisin on the side.
