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Cook the ramen noodles according to package directions, discarding the flavor packet and draining them while they remain slightly chewy and al dente.
Rinse with cold water to halt the cooking process. Drizzle the noodles with sesame oil and toss with tongs to coat. Set aside.
In a large, deep-sided skillet over medium-high heat, cook and crumble the sausage. When it is almost done cooking, add the onion and continue cooking for another minute or two.
Add the carrots and cabbage to the skillet. Add a splash of water (about 2 tablespoons) and stir to combine. Cover with a lid and reduce heat to medium-low. Cook for 4-5 minutes, until the cabbage has softened, stir a couple of times while it cooks.
Uncover the skillet and add the ginger and garlic. Stir and cook for a minute, until fragrant. Add the noodles and drizzle with soy sauce. Toss well to mix.
Top with green onions and sesame seeds. Season with pepper, taste and add salt ONLY if needed.
Scoop into bowls or onto plates and drizzle each serving with bang bang sauce, if desired.