Chicken Yakisoba

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7 tablespoons low-sodium soy sauce, divided

1/2 pound skinned, boned chicken breast, cut into bite-size pieces

2 teaspoons vegetable oil, divided

2 cups vertically sliced onion

1 cup (2-inch) julienne-cut carrot

6 cups coarsely shredded napa (Chinese) cabbage

1/4 cup sake (rice wine) or dry sherry

1 tablespoon minced peeled fresh ginger

2 teaspoons sugar

1/4 teaspoon salt

4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)

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