Cook the ramen according to the package instructions, then reserve 1 cup of water from the pot before draining. This reserved water helps the sauce coat the noodles perfectly.
In a small bowl, combine the soy sauce, oyster sauce, sriracha, honey, and sesame oil. Whisk well to create an easy sauce that’s packed with flavor and works beautifully in all kinds of stir fry dishes.
Melt butter in a large skillet over medium heat. Add the sliced chicken, season with pepper, and cook until browned on one side. Flip, season again, and continue to cook through until juicy and golden.
Add the sliced bell pepper and cook for 2–3 minutes, then add garlic and sauté until aromatic. Stir in the shredded cabbage and cook until it’s wilted and browned, usually an additional 2 minutes.
Add the ramen noodles and the prepared sauce, then pour reserved water as needed to combine well. Toss in green onion and cook for an additional minute. Top with sesame seeds and serve hot.
