In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar. Set aside. Cook rice noodles according to package directions. Drain and set aside. Heat vegetable oil in a large skillet over medium-high heat. Add ground chicken and cook until browned, about 6-8 minutes. Add shredded cabbage and julienned carrot to the skillet. Cook for 3-4 minutes until vegetables soften. Add cooked rice noodles to the skillet and pour sauce over everything. Toss and cook for 2-3 minutes. Divide mixture among serving bowls and garnish with sliced green onions and sesame seeds. Serve immediately.