Soba Noodles with Chicken and Vegetables

"I love experimenting with a variety of Asian condiments that are always at my fingertips. It is more economical and healthier to use a small amount of several sauces than to use bottled frying sauce. I serve it with a pineapple, mango and kiwi fruit salad. If you prefer a vegetable side dish, steamed sugar peas or snow peas are a great choice. — - Amy Sokol, San Antonio
Combine the first 5 ingredients in a small bowl.Cook the noodles according to the directions on the package, without adding salt or fat. Drain and rinse with cold water; strain.Heat the canola oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, and chicken to the skillet; cook for 3 minutes, stirring constantly. Add the stock mixture, zucchini, and carrots to the pan; cook for 3 minutes, stirring constantly. Add the noodles; cook for 2 minutes or until fully warmed, stirring well. Sprinkle with sesame seeds.