Bring a large pot of water to a rolling boil over high heat. Add the ramen noodles and cook for about 2 minutes. Drain and set aside.

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and white pepper until combined.

Heat 1 tablespoon of vegetable oil in a wok or skillet over high heat. Add the chicken thighs and stir-fry for 5–6 minutes until cooked through. Remove and keep warm.

In the same pan, add more oil and stir-fry the bell pepper, snap peas, and carrot for 2–3 minutes until crisp-tender.

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

Return chicken and add drained noodles along with the sauce. Toss everything together and stir-fry for an additional 2–3 minutes.

Garnish with green onion tops and serve hot.