Bring a pot of water to a rolling boil and cook ramen noodles until just shy of fully softened, about 1 minute less than package directions. Before draining, reserve 1/4 cup of the starchy cooking water. If using edamame, add during the last 2 minutes. Drain and toss with a bit of oil to prevent sticking.

While noodles cook, prepare soft-boiled eggs by cooking for 6 to 7 minutes in boiling water, then transfer immediately to ice bath. Alternatively, set aside ingredients for scrambled eggs.

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, peanut butter, and a splash of water. Whisk vigorously for about 30 seconds until peanut butter is completely smooth. Add sriracha or chili sauce if desired.

Heat 1 tablespoon oil in a wide skillet over medium-high heat. Cook your protein choice until nicely browned and cooked through (chicken: 6 to 8 minutes, shrimp: 3 to 4 minutes, tofu: 5 to 7 minutes until crispy). Remove and set aside.

If using scrambled eggs, cook them quickly in the same skillet with the flavorful bits, then remove and set aside with protein.

Add another tablespoon of oil to the skillet. Add minced garlic and grated ginger, saute for about 1 minute until fragrant but before garlic browns.

Add drained noodles and edamame to the skillet. Pour sauce over noodles and toss for 1 to 2 minutes, allowing noodles to absorb sauce and become glossy and shiny. If sauce seems too thick, add a tablespoon of reserved noodle water.

Return cooked protein to the skillet and toss to combine.

Remove from heat, drizzle with sesame oil, and toss one final time.

Serve in wide, shallow bowls topped with sliced soft-boiled eggs, green onions, and toasted sesame seeds.