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Cook the ramen noodles: Bring a pot of water to a boil and cook the ramen noodles according to package instructions, but slightly undercook them as they will finish cooking in the stir-fry. Drain and set aside.
Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Set aside.
Stir-fry the protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken or tofu and stir-fry until cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Cook the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic, ginger, and white parts of the green onions. Stir-fry for 1 minute until fragrant. Add the bell pepper, carrot, and broccoli florets, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine everything: Return the cooked chicken or tofu to the skillet, along with the cooked ramen noodles. Pour the sauce over the top and toss everything together, cooking for another 2-3 minutes until the noodles are evenly coated and heated through.
Serve: Divide the stir-fry among plates or bowls. Garnish with the green parts of the green onions, sesame seeds, and chopped cilantro if desired.