Bring a large pot of water to a boil. Add ramen noodles and cook for 2 minutes. Drain and set aside.

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.

Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Cook chicken for about 5–6 minutes until golden brown, then remove from pan.

In the same pan, add another tablespoon of vegetable oil. Stir-fry red bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.

Add minced garlic, ginger, and white parts of green onions. Stir-fry for an additional 30 seconds until fragrant.

Return chicken to the pan along with the drained noodles and pour the sauce over. Stir-fry for 2–3 minutes until well-coated.

Garnish with sliced green tops of green onions. Serve immediately.