Step 1: Prepare the noodles : Bring a pot of water to a boil. Add ramen noodles and cook 1 minute less than package directions (they’ll finish cooking in the stir-fry). Drain, rinse under cold water, and toss lightly with a bit of oil to prevent sticking.

Step 2: Prepare the sauce : In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, and chili garlic sauce. Set aside — this will be your stir-fry sauce.

Step 3: Cook the shrimp : Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.

Step 4: Stir-fry the vegetables : In the same pan, add a little more oil if needed. Add garlic and ginger; sauté for 30 seconds until fragrant. Add bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender.

Step 5: Combine and stir-fry : Add cooked noodles and shrimp back into the pan with the veggies. Pour in the sauce and toss everything together. Add cornstarch-water mixture and stir until the sauce thickens slightly and coats everything evenly. Taste and adjust seasoning if needed (more soy sauce for saltiness, honey for sweetness, or chili for heat).

Step 6: Finish and serve : Turn off heat, sprinkle with green onions and sesame seeds. Serve immediately while hot and flavorful.