Cook the ramen noodles by boiling them for one minute less than recommended on the package instructions. Drain and rinse under cold water briefly, then toss with one tablespoon of vegetable oil and set aside.
Heat the remaining tablespoon of vegetable oil in a large pan over medium heat. Add the minced garlic and ginger paste, stirring frequently until their aromas fill the air, about two minutes.
Add the diced red bell pepper, broccoli, and mushrooms to the pan, sautéing them just until they are tender but still crisp, around three to five minutes.
Whisk together the reduced-sodium soy sauce, Worcestershire sauce, ketchup, Sriracha to your preferred spice level, and light brown sugar in a small bowl and set this sauce mixture aside.
Season the diced chicken with salt and pepper lightly. Move the vegetables to one side of the pan and place the chicken on the opposite side. Cook the chicken stirring occasionally until its surface loses pinkness, about two to three minutes.
Combine the chicken with the vegetables in the pan and continue cooking until the chicken is completely cooked through and opaque with clear juices.
Pour the prepared sauce over the chicken and veggies, stirring well to coat all the ingredients evenly.
Add the prepared noodles to the pan and use tongs to toss everything thoroughly so the noodles are well coated in the sauce and mixed nicely with the chicken and vegetables.
Optionally, drizzle some sesame oil over the dish to enhance flavor. Top with toasted sesame seeds, chopped green onions, and fresh cilantro if desired.
Serve immediately while hot and enjoy a vibrant and quick homemade chicken ramen meal.
