Quick and simple:

Soak the noodles in boiling water, to just al dente, then add a touch of vegetable oil to a skillet. Lightly saute some minced garlic, that add in the noodle, some soy sauce, Sriracha, sesame oil, and black pepper. My kids make that regularly just like that.

More complex, here's my recipe from my Google Drive. Prepare the noodles same as above, and have ready for the last step.

Marinade:
1 t. baking soda
¼ c. soy sauce
2 T. rice vinegar
½ t. black pepper

Sauce:
½ c. chicken broth
2 T. sesame oil
2 T. rice vinegar
2 T. sugar
¼ c. soy sauce
3-4 cloves garlic, minced
2-3 squirts of Sriracha or 2 t. Chili garlic paste (Sambal Oelek)


1 to 2 lbs. lean beef (can be an inexpensive cut)
1 large onion cut into thin wedges
1 red pepper, diced
1 pkg. extra firm tofu, cut into half-inch wide strips, and well-drained
1 pkg. sliced mushrooms
Optional veggies:
Carrots, cut into rounds
Snow peas
Napa cabbage
2-4 packages ramen noodles, cooked

Cut the meat into thin, bite-sized pieces, place in a bowl, and add the marinade ingredients, mixing up well. Let marinate for 15 to 20 minutes.

Heat up a large frying pan or wok with 3 T. cooking oil. Add about ⅓ of the meat, and stir fry until just browned on all sides. Save that off in a bowl (in a warming oven) as you continue to stir fry the second and third portions of meat, adding each to the bowl when done. Add a little more oil to the residual meat juice, and stir fry the tofu. Brown this on all sides, then add the mushrooms and continue stir frying (carrots would be added at this point too, to ensure they cook through). Then, in quick succession, and the peppers, onions, then all the meat back to the pan. Stir fry just 30 seconds to a minute before adding the sauce and then finally the noodles. Stir in the noodles so it all gets mixed up well, then remove immediately from the heat and serve.