In a small bowl, combine the low-sodium soy sauce, lime juice, sweet Thai chili sauce, maple syrup, ground ginger, and red pepper flakes. Whisk these together until they blend into a smooth mixture; set this aside for later.

Bring about 4 cups of water to a vigorous boil in a medium pot. Once boiling, remove any flavor packets from the ramen noodles, adding the noodles directly into the pot. Let them cook for about 4 to 5 minutes, just until they become tender but not too soft. When they’ve reached the perfect texture, drain them and set the noodles aside.

Heat a couple of tablespoons of sesame oil over medium-high heat in a skillet. Once the oil is hot, add your minced garlic and chopped onions. Sauté these for a minute or so until they become fragrant.

Toss in the chopped red pepper, broccoli florets, and sugar snap peas. Keep stirring for about 5 minutes until the vegetables are tender yet vibrant in color.

Lower the heat on your skillet to a gentle simmer, and carefully pour in your prepared sauce. Let this mixture bubble for about 3 minutes, allowing all the flavors to build and deepen.

Finally, add in those cooked ramen noodles, tossing everything together so the noodles are well-coated in that delicious sauce.

Serve your Ramen Vegetable Stir Fry warm, optionally garnishing with sesame seeds or fresh chopped cilantro.