Cook the Ramen Noodles: Bring a large pot of salted water to a boil. Add the ramen noodles and cook until al dente, according to the package instructions. Drain and set aside.
Sauté Aromatics: In the meantime, add the oil to a sauté pan and warm over medium heat. Add the white parts of the green onion and sauté for around 90 seconds, until translucent. Add the vegetables to the pan and cook for 5 to 7 minutes, until they are tender to your liking. Finally, add the garlic and sauté for an additional minute, until fragrant.
Make it Saucy: Whisk the tamari, hoisin sauce, and sriracha together in a small bowl. Add the cooked noodles to the pan and pour the sauce over top, then mix well with tongs or a spatula. Cook for an additional 2 to 3 minutes, until all of the noodles are coated in sauce. Turn the heat off and stir in the toasted sesame oil and green portion of the green onions.
Serve: Divide into serving bowls and serve warm. Leftovers will keep in the refrigerator for up to 3 days.
Gluten-Free: Use gluten-free ramen noodles and gluten-free hoisin and tamari to make this recipe gluten-free.
Mixed Vegetables: I used a fresh blend of snow peas, broccoli, carrots, red bell pepper, mushrooms, and baby corn when making this recipe. You can use whatever fresh veggies you have on hand, or use your favorite frozen vegetable stir fry mix! If using frozen vegetables, thaw completely and drain off any excess water.