Bring a large pot of salted water to a boil and cook the ramen noodles according to the package instructions for 3-4 minutes. Reserve 1 cup of cooking water, drain the noodles, and set aside.

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

In a large skillet, melt butter over medium heat, then add sliced chicken. Season with pepper and cook for 5-7 minutes until golden brown.

Add sliced red bell pepper and sauté for 2-3 minutes. Then add minced garlic and stir for 30 seconds until fragrant.

Stir in shredded napa cabbage and cook for another 2-3 minutes until it wilts.

Add the drained ramen noodles and sauce to the skillet, mixing well. Add reserved cooking water as needed for consistency. Heat through for 2 minutes.

Remove from heat and serve topped with green onions and sesame seeds.