Begin by bringing a large pot of water to a rolling boil. Carefully add the vegan ramen noodles and cook according to the package instructions, usually around 3-5 minutes until they are tender yet firm. Once done, drain the noodles in a colander and set them aside.

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat until shimmering, about 1 minute.

Add 3 minced garlic cloves and 1 tablespoon of minced fresh ginger to the skillet. Stir continuously for about 1 minute or until fragrant.

Toss in the thinly sliced red bell pepper, 1 cup of broccoli florets, 1 cup of snap peas, and 1 julienned carrot. Stir-fry for 5-7 minutes until bright and tender-crisp.

In a separate bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sriracha (if desired), and 1/4 cup of vegetable broth or water.

Pour the prepared sauce into the skillet over the sautéed vegetables. Toss for about 1-2 minutes to coat evenly.

Add the reserved cooked ramen noodles to the skillet, tossing for an additional 2-3 minutes to ensure they are coated in the sauce.

Remove from heat. Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds.