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

Roughly chop peanuts. Trim and thinly slice scallions, separating whites from greens. Halve, core, and thinly slice bell pepper. Zest and quarter lime (zest one lime and quarter both for 4 servings). Roughly chop cilantro.

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

While noodles cook, briefly heat a large dry pan over medium-high heat. Add peanuts and cook, stirring occasionally, until golden and fragrant, 2-3 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a large drizzle of oil in same pan over medium-high heat. Add scallion whites, bell pepper, and half the garlic powder (all for 4 servings); season with salt and pepper.

Cook, stirring, until tender and lightly browned, 5-7 minutes. Transfer veggies to a plate. Reserve pan.

Add another drizzle of oil to same pan over medium-high heat. Add pork*; season with salt and pepper. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up into pieces; cook until cooked through, 2-4 minutes more.

Stir in veggies, sweet soy glaze, chili sauce, 1 TBSP butter (2 TBSP for 4 servings), and chili flakes to taste. Cook, stirring, until well coated, 1-2 minutes; remove from heat.

Swap in beef* for pork.

Add drained noodles, a squeeze of lime juice (two squeezes for 4 servings), and a pinch of lime zest to pan; toss to coat. Season with salt.

Divide noodle stir-fry between shallow bowls.

Top with peanuts, scallion greens, and cilantro. Serve with remaining lime wedges on the side.