Easy ramen noodle stir fry loaded with chicken and vegetables.
Cook noodles (along with the carrots) according to package directions, drain, and set aside.
While the ramen noodles are cooking, add the oils and chicken to a large skillet (or wok) set to medium high heat and cook for about 4 minutes, or until chicken is cooked through. With a rubber spatula flip the chicken to make sure the chicken is cooked evenly on all sides. Optional: for extra chicken flavor, at this time you can sprinkle one of the season packets (or half of one) onto the chicken as it cooks.
Add the carrots, broccoli, baby corn, bamboo shoots. Cover with the lid and allow the vegetables to steam for a few minutes until tender.
Add the cooked noodles to the skillet, and add the soy sauce, rice vinegar, garlic, ginger, and stir to combine the noodles and vegetables. Cook for about 1 to 2 minutes.
Garnish with minced green onions and sesame seeds, to taste. At this point decide if you need to add extra salt and pepper, more soy sauce, or another sprinkle of the ramen season packet if desired. Serve warm.