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

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

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken thighs and cook for about 5-6 minutes until golden brown. Remove from pan and keep warm.

Stir-Fry the Vegetables: In the same pan, add remaining vegetable oil. Toss in sliced bell pepper, snap peas, and carrot, and stir-fry for 2-3 minutes until crisp-tender.

Add Aromatics: Add minced garlic, grated ginger, and white parts of green onions to the pan. Stir-fry for about 30 seconds.

Combine Everything: Return the cooked chicken to the pan, along with reserved ramen noodles and prepared sauce. Stir-fry over medium-high heat for 2-3 minutes.

Garnish and Serve: Transfer to serving bowls and garnish with green parts of green onions. Serve hot.