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

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Thinly slice mushrooms into strips (if strips are too long, cut them in half crosswise).

In a small bowl, whisk together honey, miso sauce concentrate, half the soy sauce, half the vinegar, half the Szechuan paste (use more for more heat), and ¼ cup water. (For 4 servings, use all the soy sauce, all the vinegar, and ⅓ cup water.)

Open package of chicken* dry and drain off any excess liquid; season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and mushrooms; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes.

Stir in Szechuan sauce mixture; cook, stirring occasionally, until sauce has reduced and slightly thickened, 1-2 minutes.

Use pan used for chicken here.

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

While noodles cook, roughly chop peanuts.

Add drained noodles to pan with veggies; toss until noodles are thoroughly coated in sauce. Taste and season with salt and pepper if desired.

Add chicken to pan along with noodles.

Divide lo mein between shallow bowls. Top with peanuts and serve.