Combine soy sauce, water, brown sugar, sesame oil, vinegar, cornstarch, garlic, ginger and both peppers. Place in a dish.
Cut chicken into 1/2-inch strips; add to marinade. Cover and refrigerate 30 minutes. Toward end of marinating time, bring salted water to boiling for cooking pasta.
Remove dish from refrigerator. Saute until chicken is tender and sauce is thickened. Stir in bell pepper, cabbage, celery and green onions. Cook until vegetables are crisp tender. Add pasta to boiling water and follow package directions. Drain. Spoon chicken mixture over top. Makes 4 servings.