Mix up oil, cornstarch and oyster sauce until you have a paste. Thinly slice up your chicken and toss in the paste, set aside to lightly marinade.

In your small mixing bowl, whisk together the soy sauce, cornstarch, water (or chicken stock), chicken bouillon, rice vinegar, brown sugar, and garlic. Set aside.

Get water boiling for your ramen + heat 1 tablespoon of oil in your wok or large skillet over medium-high heat. Add the chopped chicken and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.

According to the package instructions, cook the ramen noodles saucepan (I usually undercook a minute, I don't want it to get too mushy). Drain the water.

Add oil to the pan and stir-fry the Haricots Verts (green beans) for 3-4 minutes, or until tender but still crisp.

Pour the prepared sauce into the pan with the green beans. Bring to a simmer and cook for 1-2 minutes, stirring occasionally, until the sauce thickens slightly.

Add the cooked chicken and drained ramen noodles back to the pan. Toss everything together until well combined and heated through.

Serve immediately and enjoy!