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

Halve, core, and thinly slice bell pepper into strips. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens. Quarter lime. 

Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes. 

Drain and set aside. (You'll finish the noodles in Step 5.) 

While noodles cook, heat a large drizzle of oil in a large pan over medium-high heat; add bell pepper and scallion whites. Cook, stirring occasionally, until veggies begin to brown, 3 minutes. 

Meanwhile, open package of chicken* and drain off any excess liquid. 

Once veggies begin to brown, add chicken to pan; season with garlic powder, a pinch of salt, and pepper. Cook, stirring occasionally, until veggies are tender and chicken is browned and cooked through, 5-7 minutes.

Rinse shrimp* under cold water; pat dry with paper towels. Swap in shrimp for chicken. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. 

To pan with veggies and chicken, add coconut milk, chili sauce, juice from two lime wedges (four wedges for 4 servings), and as much Sriracha as you like (we used half the packet; whole packet for 4). Stir to combine. 

Bring to a boil, then reduce heat to low and simmer until sauce has thickened, 1-2 minutes more. 

Remove pan from heat and add drained noodles. Toss until thoroughly coated. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, add water a splash at a time until desired consistency is reached. 

Divide chicken lo mein between shallow bowls; top with scallion greens and as much remaining Sriracha as you like. Serve with remaining lime wedges on the side.