In a small mixing bowl, whisk together the regular soy sauce, dark soy sauce, hoisin sauce, oyster sauce, rice wine vinegar, sriracha, and white ground pepper. Set aside.

In a 3 to 4-quart saucepan over medium-high heat, bring 6 cups of water to a low boil. Add the ramen noodles and cook for 1 to 2 minutes, just until they begin to soften. Drain and rinse under cold water to stop the cooking. Set aside.

In a 10 to 12-inch nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil.

Add the diced chicken breast and cook for 4 to 5 minutes, until fully cooked through. Remove the chicken from the skillet and set aside.

Add the remaining 2 tablespoons of vegetable oil to the skillet.

Add the diced red bell pepper, sliced mushrooms, and diced onion. Sauté for 2 to 3 minutes, until slightly tender.

Add the broccoli florets and cook just until they turn bright green.

Stir in the minced garlic and grated ginger, and cook for 1 minute.

Return the cooked chicken to the skillet and stir to combine with the vegetables. Turn off the heat.

Add the cooked ramen noodles to the skillet.

Pour the sauce over the ramen mixture and toss everything together with tongs until evenly coated.

Garnish with sliced green onions and toasted sesame seeds, if desired. Serve hot.