Boil the Noodles: Bring a large pot of water to a rolling boil. Add the vegan ramen noodles and cook for 3-4 minutes. Drain and set aside.

Heat the Oil: In a large skillet or wok, heat sesame oil over medium heat until shimmering.

Sauté Aromatics: Add minced garlic and ginger, sauté for about 1 minute until fragrant.

Stir-Fry the Vegetables: Add red bell pepper, broccoli, snap peas, and carrot. Stir-fry for 5-7 minutes until tender-crisp.

Whisk the Sauce: Combine soy sauce, hoisin sauce, rice vinegar, vegetable broth, and sriracha in a bowl. Whisk until smooth.

Combine Sauce and Veggies: Pour sauce over vegetables and toss together for 1-2 minutes to heat through.

Toss in the Noodles: Add drained noodles, gently folding them into the mixture for 2-3 minutes.

Finish and Garnish: Remove from heat and garnish with green onions and sesame seeds.

Serve Instantly: Serve into warm bowls and enjoy immediately.