Whisk together the soy sauce, sesame oil, rice vinegar, brown sugar and chili flakes in a small bowl until the sugar dissolves into a smooth, glossy sauce.

Heat a large wok or nonstick skillet over medium-high heat for 1–2 minutes, add oil until shimmering hot.

Add minced garlic and grated ginger to the hot oil, stirring constantly for about 30 seconds until fragrant.

Toss in your mixed vegetables and stir-fry for 3–4 minutes until crisp-tender and brightly colored.

Meanwhile, cook the ramen noodles according to package instructions (about 3 minutes), drain, and add into the sizzling pan.

Pour the prepared sauce over the noodles and vegetables, tossing continuously for 1–2 minutes.

Finish with sliced green onions, a sprinkle of sesame seeds and fresh cilantro, or your favorite toppings.