In a large skillet over medium-high heat, heat the canola oil. Add in the carrots and saute about 3 minutes. Stir in the green onions, garlic, and ginger and saute 2 minutes longer.
1-2 tbsp canola oil, 1 cup thinly sliced carrots, 1 thick bunch of green onion, 4 garlic cloves, 1-2 tsp ground ginger
Stir in the chicken, chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil, sugar, cabbage and mushrooms and bring the soup to a rolling boil. Let it boil for 2-3 minutes. Reduce the heat to medium, and add in the noodles and cook 3 - 5 minutes longer, stirring occasionally, until noodles are tender.
3-4 cups rotissere chicken, 6 1/2 cups chicken broth, 2- 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tbsp Sriracha, 1 tbsp sesame oil, 1 tbsp sugar, 3 cups lightly packed, 6 oz crimini mushrooms, 1 1/2-2 packages dry ramen