In a large saucepan of salted boiling water, cook the pasta until al dente. Drain well and oil lightly. Set aside.
Meanwhile, in a large saucepan or wok, sauté the cabbage, broccoli, leek, garlic, and ginger in the oil until the vegetables are tender.
In a small bowl, combine the broth, miso, hoisin sauce, and sambal oelek. Pour into the pan with the vegetables. Add the pasta and chicken. Toss well. Season with salt and pepper. Serve and sprinkle with almonds.