Start by bringing a pot of water to a boil. Once boiling, add the ramen noodles and cook according to package instructions, typically about 3-4 minutes. Drain the noodles and set them aside. A little tip: drizzling a bit of oil on the noodles can help prevent them from sticking together.
In a large skillet or wok, melt the unsalted butter over medium heat. Add the sliced chicken breasts and season with pepper. Cook the chicken for about 5-7 minutes until it’s golden brown and cooked through. Make sure to stir occasionally to ensure even cooking.
Once the chicken is cooked, add the sliced red bell pepper and minced garlic to the skillet. Sauté for another 2-3 minutes until the bell pepper is slightly tender. The aroma will be irresistible!
Add the shredded napa cabbage and cooked ramen noodles to the skillet. Toss everything together gently, allowing the cabbage to wilt slightly and the noodles to warm through.
In a small bowl, whisk together the soy sauce, sesame oil, oyster sauce, honey, and sriracha. Pour this delicious sauce over the chicken and noodle mixture, stirring well to coat everything evenly. Let it cook together for an additional 2-3 minutes, allowing the flavors to meld beautifully.
Remove the skillet from the heat and stir in the sliced green onions. If you like a little crunch, sprinkle some sesame seeds on top before serving. This lovely touch adds a hint of nuttiness to the dish.
