Bring the stock, garlic, ginger and chilli to the boil over moderate heat in a large frying pan. Reduce to a simmer, add the chicken, cover and cook, turning the chicken over once, for 10 minutes or until the chicken is cooked through. Transfer the chicken to a plate, reserving the cooking liquid. When it is cool enough to handle, shred the chicken.
Meanwhile, cook the noodles in a large saucepan of boiling water according to the packet directions, until firm-tender. Add the beans and carrots for the last minute of cooking time; drain.
Whisk together the brown sugar, soy sauce, oil and the reserved cooking liquid in a large bowl. Add the shredded chicken, noodles, beans, carrots and the cabbage, tossing to combine. Serve at room temperature or chilled.
Did you know?
Buckwheat, from which soba noodles and kaska (roasted buckwheat) are made, is not a true grain; it is the fruit of a rhubarb-like plant. Buckwheat, however, has been found to contain more lysine (an essential amino acid) than do grains, and is also gluten-free.