Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Season chicken with salt and pepper and place in the stockpot. Cook until golden, about 5 minutes. Set aside.
Add remaining olive oil to stockpot. Add garlic and ginger. Cook, stirring frequently, until fragrant, about 3 minutes. Whisk in stock, hoisin sauce, and fish sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
Divide noodles between serving bowls; add onion, bean sprouts, cilantro, mint, jalapeno, chicken, and stock mixture. Top with limes.