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Combine the eggs, with a pinch of salt and a pinch of sugar. Beat well.
Heat 1 tsp canola oil in a skillet and and cook the eggs into a thin omelette. Remove from the pan and cut in thin pieces.
In a saucepan combine 1 1/2 tbsp sugar and 1/4 cup water. Bring to a boil, stirring. Remove from the heat and cool slightly. Stir in the soy sauce, the rice vinegar, and the sesame oil. Set aside.
Cook the soba noodles in boiling salted water for about 6 minutes or according to instructions. Drain, set aside.
Heat 1 tbsp canola oil in a skillet and saute the chicken until cooked. Season lightly with salt and cracked pepper.
Divide the noodles between 2 to 4 bowls. Divide the vegetables, and the chicken on the noodles. Serve the sauce with the noodle bowls.