Combine sugar, sesame oil, canola oil, rice vinegar, salt, pepper, chicken base, and ramen seasoning in a saucepan.

Heat until all ingredients are dissolved and mixed well to create the dressing.

Pour the warm dressing over the shredded chicken in a bowl.

Cover the bowl and refrigerate to marinate the chicken.

Heat canola oil in a skillet over medium heat.

Brown crushed ramen noodles, slivered almonds, and sesame seeds in the hot oil, stirring frequently, until golden brown.

Drain the toasted ingredients on paper towels and set aside.

Mix shredded napa cabbage, sliced green onions, and julienned jicama in a large bowl.

Rinse the frozen peas and carrots in a colander.

Add the drained peas and carrots to the salad and mix.

Remove the marinated chicken from the dressing with a slotted spoon and add it to the salad.

Pour the dressing over the salad and mix well.

Refrigerate the salad until ready to serve.

Just before serving, add the toasted ingredients to the salad and blend well.