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Bring water to boil in a large pot. Cook noodles according to package directions, about 3 minutes; drain. Set aside.
In the same pot, warm the sesame oil over medium heat. Add in the garlic and ginger; saute until fragrant, about 20 seconds.
Add in the chicken broth, rice wine vinegar, Sriracha, and sugar. Bring to a simmer, then remove from heat. Stir in the scallions.
Place some noodles in individual bowls. Pour some soup over the noodles.
Top with some chopped radishes, cucumber, carrot, parsley, and a few diced scallions. We also like to finish it off with a poached egg. Delish!