Prep your ingredients first. Mince the garlic, grate the ginger, slice the veggies, and chop the scallions. Have everything ready because the stir fry moves fast.

Stir together the sauce. In a bowl, whisk soy sauce, oyster sauce, hoisin (if using), rice vinegar, brown sugar or honey, chili-garlic sauce, sesame oil, and optional mirin or white pepper. Taste and adjust for heat and sweetness. If you like a thicker sauce, stir in the cornstarch slurry.

Boil the ramen. Bring a pot of water to a boil and cook ramen until just shy of tender, 1–2 minutes. Drain, rinse briefly under cool water to stop cooking, and toss with a dab of oil to prevent sticking.

Brown the chicken. Heat a large skillet or wok over medium-high. Add 1 tablespoon oil and ground chicken. Season lightly with salt and pepper. Break it up with a spatula and cook until browned and no longer pink, about 5–6 minutes.

Build the aromatics. Push chicken to the sides, add a little more oil if needed, then add garlic and ginger to the center. Sauté 30–45 seconds until fragrant, mixing into the chicken.

Add the vegetables. Toss in cabbage, bell pepper, carrots, and snap peas. Stir fry 2–3 minutes until crisp-tender. You want color and crunch, not mush.

Combine noodles and sauce. Add the cooked ramen and pour in the sauce. Toss everything with tongs for 1–2 minutes until the noodles soak it up and everything glazes evenly. If the pan looks dry, splash in a tablespoon or two of water.

Finish and serve. Stir in most of the scallions, reserving some for topping. Taste and adjust with more soy for salt, vinegar for brightness, or chili sauce for heat. Garnish with sesame seeds and remaining scallions. Serve hot with lime wedges if you like a citrus pop.