Peel and cut the Carrot (3 ounce) into matchsticks.
Bring Water (4 cup) to boil in a medium saucepan.
Finely chop the Garlic (1 clove) and set aside.
Peel and slice the Yellow Onion (1/2) into half inch slices.
Remove the stem, pith and seeds from the Red Bell Pepper (1/2) and cut it into half inch sliced pieces.
Pat dry Skinless Chicken Breast (2) and slice into one inch sliced pieces, then set aside.
Add Soba Noodles (3 ounce) to the boiling water, and cook for four minutes.
In a medium saute pan over medium high heat, add Sesame Oil (1/4 teaspoon), Sambal (1 teaspoon), and Vegetable Oil (1 teaspoon), and cook for thirty seconds, stirring occasionally.
Add the chopped garlic and stir fry another thirty seconds.
Add the diced chicken and Tamari Soy Sauce (1 tablespoon), and cook for five minutes or until chicken is cooked through.
Remove the chicken mixture from the pan, and set aside.
In the same saute pan over medium high heat, add Sugar Snap Peas (3 ounce) and red bell pepper and cook for two minutes, until al dente.
Add the onion, shredded Green Cabbage (6 ounce) and matchstick carrots and cook for two to three minutes.
Add the soba noodles, chicken mixture and remaining Tamari Soy Sauce (1 tablespoon). Remove from heat and set aside for plating.
In the center of two plates, place the yakisoba chicken.