Heat a large non-stick skillet over medium-high heat. Add sesame oil and swirl to coat. Once shimmering, add diced chicken and sauté for 5-7 minutes until golden brown and cooked through.

In the same skillet, add more sesame oil if necessary, then add minced garlic and grated ginger, sauté for 30 seconds. Add bell peppers, carrots, and snap peas and stir fry for about 4-5 minutes until tender-crisp.

While vegetables are cooking, bring a pot of water to a boil. Cook ramen noodles according to package instructions (3-4 minutes), drain, then rinse under cold water.

Return cooked chicken to skillet with vegetables. Pour in soy sauce and add drained ramen. Toss thoroughly and cook for another 2-3 minutes to absorb flavors.

Remove from heat, garnish with green onions, sesame seeds, and chili flakes. Serve immediately.