In a large frypan combine sesame oil, canola oil and chilli paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and half the soy sauce and stir fry until chicken is no longer pink. Remove mixture from frypan, set aside and keep warm.
In the emptied frypan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and return the chicken mixture to pan; mix to blend. Serve and enjoy!