Make the sauce. In a small bowl, whisk soy sauce, oyster or hoisin, vinegar or lime juice, sugar or honey, sesame oil, chili sauce, cornstarch (if using), and water. Taste and adjust sweetness, saltiness, and heat. Set aside.

Prep your ingredients. Slice vegetables into bite-size pieces. Pat protein dry and season lightly with salt and pepper. Mince garlic and ginger, and slice green onions.

Par-cook the ramen. Boil noodles 1 minute less than package directions. Drain and rinse quickly under cool water to stop cooking and remove excess starch. Toss with a teaspoon of oil to prevent sticking.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.

Cook the protein (if using). Add protein in a single layer and sear until cooked through and lightly browned, 3–5 minutes depending on type. Transfer to a plate.

Stir-fry the vegetables. Add the remaining 1 tablespoon oil. Add harder veggies first (carrots, broccoli), cook 2 minutes. Add quicker-cooking veggies (bell peppers, mushrooms, snap peas), cook 2–3 minutes more. You want tender-crisp, not mushy.

Aromatics in. Push veggies to the sides, add garlic and ginger to the center, and cook 30 seconds until fragrant. Avoid burning.

Combine everything. Return protein to the pan. Add the noodles and pour in the sauce. Toss continuously for 1–2 minutes until the sauce thickens slightly and coats the noodles.

Finish and serve. Turn off heat, toss in green onions, and sprinkle sesame seeds. Taste and adjust with a splash of soy, a squeeze of lime, or more chili. Serve hot.