Boil the Noodles: Bring a large pot of water to a rolling boil over high heat. Once boiling, add the ramen noodles and cook for about 2 minutes until slightly undercooked, then drain and set aside.

Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper until well combined. Set aside.

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok. Add chicken pieces and cook for about 5–6 minutes until golden brown. Remove from the pan.

Stir-Fry the Vegetables: Add remaining oil to the pan, toss in red bell pepper, snap peas, and carrot. Stir-fry for 2–3 minutes until crisp-tender.

Aromatic Addition: Add minced garlic, ginger, and green onion whites. Stir-fry for 30 seconds until aromatic.

Combine the Noodles: Add the noodles back to the skillet with vegetables, pour in the sauce, and return the chicken. Stir-fry together for 2–3 minutes until heated through.

Final Touches and Serve: Remove from heat and garnish with green onion tops. Serve immediately.