1. Cook noodles according to package directions.
2. Heat 2 teaspoons oil in large nonstick skillet over high heat. Sprinkle chicken with salt and pepper; cook 4 minutes, stirring occasionally, until browned and cooked through. Remove to a large plate.
3. Reduce heat to medium-high. Add remaining 2 teaspoons oil to skillet; add red peppers and ginger. Cook 2 minutes. Add green onions and cook 1 minute more. Return browned chicken to skillet. Remove 1/4 cup liquid from cooked ramen-noodle mixture. Add to chicken-vegetable mixture; bring to boil and cook 1 minute.
4. Transfer noodles to 4 serving bowls; top each with chicken mixture. Serve immediately. Makes 4 servings.