Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the diced carrots and sauté for 3 minutes. Next, introduce the green onions, garlic, and fresh ginger, cooking for an additional 2 minutes until fragrant. Once done, remove the vegetable mixture from the skillet and set it aside.

Place boneless skinless chicken breasts between plastic wrap and pound to even thickness. Season both sides with salt and pepper. In the same skillet, add 1 tablespoon of olive oil and sauté the chicken over medium-high heat for about 2.5 minutes on each side until browned and nearly cooked through. Remove the chicken and let it rest.

In the skillet, pour in low-sodium chicken broth, soy sauce, mirin, rice vinegar, Sriracha, and sesame oil. Stir to combine and incorporate the sautéed vegetable mixture. Bring this flavorful broth to a rolling boil.

Once boiling, reduce heat to medium-low and cover the skillet. Let the soup simmer for 5-7 minutes until the chicken is fully cooked. Carefully remove the chicken, allow it to rest, and then slice it into bite-sized pieces.

Stir in granulated sugar, chopped Napa cabbage, and crimini mushrooms into the simmering broth. Then, add the dry ramen noodles and cook for an additional 3-5 minutes.

Return the sliced chicken to the pot, gently stirring to combine. Once heated through, ladle the warm Asian Chicken Noodle Soup into bowls, garnishing with chopped cilantro before serving.