Cook the noodles following the package instructions, then drain and set aside.
Cut chicken into strips and marinate with one tablespoon of gf soy. Cover and refrigerate for at least 10 minutes and up to 1 hour.
While chicken is marinating prepare the sauce. Combine 1/4 cup gf soy, brown sugar, lime juice, water, and chili-garlic sauce in a bowl and stir until sugar is dissolved.
Heat 2 tablespoons of oil over medium-high heat in a wok or large sauté pan.
Add cabbage and cook until wilted and browned in spots, approx 3-5 minutes. Remove cabbage from the pan and transfer it to a bowl or plate.
To the same pan, add remaining 2 tablespoons oil and once shimmering, add chicken. Cook chicken stirring occasionally until just cooked through (approx. 4 mins).
Once chicken is browned and cooked through, add the cooked cabbage back into the pan along with the noodles and the sauce.
Reduce to medium heat for 5-10 minutes until the sauce thickens and coats the noodles. Stir until throughly combined.
Transfer to a platter and garnish with basil (or cilantro), scallions and lime wedges.