In a medium bowl, combine chicken broth, soy sauce, sweet chili sauce, oyster sauce, rice vinegar, brown sugar, corn starch, and chili garlic sauce. Set aside until ready to use.
Boil noodles for 2 minutes. Rinse with cool water and toss with a drizzle of sesame oil to prevent the noodles from sticking.
Heat neutral oil in a large wok or skillet, over medium high heat. Add ground beef and cook until the beef is almost cooked through, 6 to 7 minutes. Add the onions and cook until soft and almost translucent, about 4 minutes. Add garlic, ginger, shredded carrots and the jalapeno, and cook for 3 to 4 minutes. Stir in the sauce and bring to a simmer. Simmer for about 3 minutes, until thickened. Add the ramen and toss until evenly coated.
Finish with fresh basil, green onions, sesame seeds, and chili crisp, if desired. Enjoy!
