Bring a large pot of water to a boil and cook the ramen noodles according to package instructions, about 3–4 minutes. Drain the noodles and reserve about 1 cup of the cooking water. Set aside.

In a medium bowl, whisk together soy sauce, oyster sauce, sriracha, honey, and sesame oil until well combined. Set the sauce aside.

Heat a large skillet or wok over medium-high heat and add 2 tablespoons of butter. Once melted, add the sliced chicken breasts seasoned with some pepper. Cook for about 5–7 minutes until golden brown and cooked through.

Toss in the sliced red bell pepper and stir-fry for 2–3 minutes. Then add the minced garlic and cook for another minute before stirring in the shredded Napa cabbage, cooking until wilted, about 2 minutes.

Reduce the heat to medium and add the cooked ramen noodles, reserved sauce, and noodle water. Toss everything gently until nicely coated, cooking for another minute to heat through.

Remove from heat and top with sliced green onions and sesame seeds before serving hot in bowls.