In a large pot, bring water to a boil and cook the ramen noodles according to package instructions, usually about 3-4 minutes. Once cooked, drain the noodles and reserve 1 cup of the cooking water. Rinse the noodles under cold water to prevent sticking, then set them aside.

In a small bowl, whisk together ¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sriracha, 1 tablespoon honey, and 1 tablespoon sesame oil. Set this sauce aside.

Heat a large skillet over medium heat and melt 2 tablespoons of unsalted butter. Add the sliced chicken breasts, sprinkling with pepper. Cook for about 5-7 minutes until cooked through, then transfer chicken to a plate.

In the same skillet, add the sliced red bell pepper and sauté for 2-3 minutes until slightly tender. Stir in the minced garlic and cook until fragrant. Add 2 cups of shredded napa cabbage and cook until just wilted, about 2 minutes.

Return the cooked chicken to the skillet and add the reserved ramen noodles along with the prepared sauce. Gently toss everything over medium heat for about 2-3 minutes, allowing the flavors to meld.

Once everything is heated through, stir in 2 sliced green onions for freshness and serve hot, garnished with sesame seeds if desired.