Heat a large frying pan over medium heat, adding a splash of oil. Cook the skinless chicken breasts for 5 to 7 minutes until golden brown. Flip and cook for another 4 to 5 minutes until fully cooked through. Remove, slice thinly, and set aside.

In the same frying pan, add your stir-fry vegetables. Sauté over medium-high heat for about 2 minutes until just softened yet still vibrant.

In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions (around 3 to 4 minutes). For a fully-loaded bowl, gently place the egg in boiling water for the last 5 to 6 minutes. Once cooked, drain noodles, peel the egg, and cut in half.

Pour chicken ramen broth into a saucepan and heat over medium heat until hot, stirring occasionally.

Divide the noodles between two bowls, top with sautéed vegetables and sliced chicken, add egg halves, and pour hot broth over everything.

Garnish with fresh chives and a sprinkle of chili flakes. Serve hot.