Heat 1 Tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add diced carrots and sauté them for about three minutes until they start to soften. Then introduce green onions, garlic, and ginger into the mix, sautéing for another two minutes. Set aside.

Cover your chicken breasts with plastic wrap and pound them to an even thickness using the flat side of a meat mallet. Heat another tablespoon of oil in a large pot over medium-high heat.

Season both sides of your chicken breasts lightly with salt and pepper. Add them to the pot and cook until they are browned on both sides, about two-and-a-half minutes per side.

Pour in the low-sodium chicken broth along with soy sauce, mirin, rice vinegar, Sriracha, and sesame oil. Gently incorporate your carrot mixture into this savory base.

Bring your soup mixture to a boil before reducing heat to medium-low. Cover the pot and let it simmer until the chicken is cooked through, about five to seven minutes.

Once cooked through, remove the chicken breasts from your soup pot and transfer them onto a cutting board. Let them rest for five minutes before slicing them into strips.

While your chicken rests, stir in sugar along with chopped Napa cabbage and sliced mushrooms into your simmering broth. Return everything back to a boil before adding in your ramen noodles; cook for about three to five additional minutes until they're tender.

Finally, stir in those beautifully sliced pieces of chicken right before serving! Ladle your hot Asian Chicken Noodle Soup into bowls and sprinkle fresh cilantro on top.