Teriyaki Chicken with Soba

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One 12-ounce package soba noodles or 1 pound whole-grain spaghetti

Sauce:

1 cup chicken stock

1/3 cup tamari or soy sauce 

3 tablespoons mirin 

3 tablespoons dry sherry 

3 tablespoons sugar 

2 tablespoons Worcestershire sauce 

2 thin slices fresh ginger root 

2 cloves garlic, crushed

Chicken:

2 tablespoons high-temperature cooking oil

Four 6- to 8-ounce boneless, skinless chicken breasts

Sea salt and coarse black pepper

Sea salt and coarse black pepper 

2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips

2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips 

1 bunch scallions, cut into 2-inch pieces 

2 cloves garlic, thinly sliced