Bring a medium pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan.

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes.

Drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil; set aside. (Keep empty pot handy for next step.)

Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

While veggies cook, pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes.

Add a drizzle of oil to pot with veggies and reduce heat to medium. Add garlic; cook, stirring, until fragrant, 30 seconds.

Stir in chili sauce, stock concentrate, half the coconut milk (you’ll use more later), and half the curry powder (all for 4 servings).

Stir drained noodles and ¼ tsp sugar (½ tsp for 4 servings) into pot with sauce. If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce.

Remove pot from heat; stir in juice from half the lime. Taste and season with salt and pepper if needed.

Stir in chicken along with noodles.

Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.