Heat the canola oil in a large skillet over high heat until it shimmers slightly. Add chicken strips, minced garlic, grated ginger, and soy sauce. Cook for 4 to 5 minutes, stirring occasionally, until chicken is browned and cooked through.

Transfer cooked chicken to a plate and set aside, leaving any remaining liquid or oil in the pan.

Add sliced mushrooms and chopped onion to the same hot pan. Cook for 3 to 4 minutes, stirring occasionally, until onions are soft and mushrooms start browning.

Add shredded Napa cabbage and matchstick carrots. Cook for about 3 more minutes, stirring occasionally, until cabbage wilts slightly and carrots remain crisp.

In a small bowl, whisk together chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar until smooth.

Pour the sauce over the vegetable medley in the skillet. Bring to a boil and let bubble for about 1 minute, stirring constantly.

Return the cooked chicken to the pan and stir until everything is coated and heated through (1-2 minutes).

Add cooked pasta and toss everything together using tongs until the noodles are evenly coated.

Garnish with sliced green onions and serve immediately.