Cook the ramen noodles for one minute less than the package recommends, then drain and rinse briefly with cold water. Toss them with one tablespoon of vegetable oil and set aside.
Heat the remaining tablespoon of oil in a large pan over medium heat, then add garlic and ginger. Cook them gently for about two minutes until they smell fragrant.
Add the red bell pepper, broccoli, and mushrooms to the pan, stirring often and cooking until the vegetables are tender-crisp, about three to five minutes.
In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, Sriracha to your preference, and brown sugar, whisking together to make the sauce.
Season the diced chicken lightly with salt and pepper, then move the veggies to one side of the pan. Add the chicken to the empty spot and cook it for two to three minutes until the outside is no longer pink.
Mix the chicken and vegetables together and continue cooking until the chicken is cooked through and no pink remains.
Pour the prepared sauce over the chicken and vegetable mixture and stir well to coat everything evenly.
Add the drained noodles to the pan and toss using tongs until the noodles are completely coated with the sauce and combined with the chicken and veggies.
If you like, add a few drops of sesame oil for extra flavor, then sprinkle with toasted sesame seeds, chopped green onions, and fresh cilantro before serving immediately.
