Step 1

In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside.

Step 2

Bring water to a boil and cook the ramen noodles according to the package instructions.

Step 3

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Step 4

Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger Stir-Fry

Step 5

Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

Step 6

Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.

Step 7

Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Step 8

Add the cooked ramen noodles to the skillet with the stir-fried vegetables.

Step 9

Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.

Step 10

Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.

Step 11

Once everything is heated through and well combined, remove the skillet from the heat.

Step 12

Divide the Ramen Stir Fry among serving bowls.

Step 13

Serve the delicious Ramen Stir Fry immediately.