Begin by cooking the instant ramen noodles according to the package instructions. In the last 2 minutes, add edamame. Once cooked, drain and set aside.

Prepare soft-boiled eggs by boiling for 6-7 minutes, then transferring to ice bath. Peel and halve just before serving.

In a small mixing bowl, combine honey, minced garlic, soy sauce, sesame oil, 1 tablespoon vegetable oil, and peanut butter. Mix these ingredients thoroughly to create the honey garlic sauce.

Heat a large skillet or wok over medium-high heat. Add remaining tablespoon vegetable oil and cook your protein choice until golden and cooked through (chicken: 6-8 minutes, shrimp: 3-4 minutes, tofu: 5-7 minutes, beef: 5-6 minutes). Remove and set aside.

In the same skillet, add sliced mushrooms, julienned carrots, and snap peas. Stir-fry the vegetables until they're tender-crisp, about 3-4 minutes.

Pour the honey garlic sauce over the cooked vegetables in the skillet, stirring occasionally until the sauce begins to caramelize, roughly 1-2 minutes.

Add the cooked ramen noodles and edamame into the skillet, gently tossing to coat with the sauce and vegetables.

Pour in the chicken or vegetable broth to add moisture and flavor. Season with crushed red pepper flakes for a slight kick (if desired) and toss well.

Return the cooked protein to the skillet and toss to combine. Reduce the heat to low and let simmer for an additional 2 minutes, allowing the flavors to meld together.

Once cooked to perfection, serve the honey garlic ramen hot in bowls. Garnish with sliced green onions, sesame seeds, hemp hearts, and top each serving with soft-boiled egg halves.

Finish with a sprinkle of salt and pepper to taste.