1-Prepare the vegetables and chicken: Peel and grate the ginger and carrots, slice the cabbage and onion into thin strips, cut the broccoli into bite-size pieces, and slice the chicken breast thinly.

2-Bring water to a boil for the noodles.

3-Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sauté the grated ginger for about 30 seconds.

4-Add the sliced chicken breast and cook until no longer pink, about 5 minutes.

5-Add the prepared vegetables and cook until slightly wilted, about 5 to 10 minutes.

6-Cook the 2 packages (3 oz each) of ramen noodles in boiling water for 2 to 3 minutes until tender, then drain and toss with 1 teaspoon of sesame oil to prevent sticking.

7-In a small bowl, combine 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 2 tablespoons ketchup, 1 tablespoon sriracha, and 1 tablespoon sugar; stir until the sugar dissolves.

8-Pour the sauce over the chicken and vegetables in the skillet, stir to combine, then add the cooked noodles. Cook for a few more minutes, stirring to coat everything evenly.