Heat oil in wok and saute garlic until crispy and golden in color. Add oregano, chili flakes and almond butter to it and stir.
Saute onions in it for 2 minutes or until golden in color. Season it with soy sauce, vinegar, sriracha sauce.
Fold in all the vegetables (broccoli, sugar snap peas, carrots, bell peppers). And cook for 3-4 minutes or until semi soft and add salt in it.
Toss in ramen noodles and mix well. Garnish with green onions and sesame seeds and serve hot.
I have used healthy ramen noodles that made from brown rice and millet which makes this recipe gluten free also. However, you may use any. If you are using the instant ramen then just remove the seasonings.
Almond butter should be absolutely unflavored. Check the ingredients and it should say only roasted almonds. It should not contain salt or sugar at all.
Variation: After mixing sauteing onions in step 2 toss extra firm tofu pieces. Mix and let it cook until there is no raw taste in tofu. Then follow the rest of the steps.