Cook the noodles. Bring a large pot of salted water to a boil. Cook noodles according to package directions until just tender. Drain and rinse with cool water to stop the cooking. Toss with a teaspoon of oil to prevent sticking.

Make the peanut sauce. In a bowl, whisk peanut butter, soy sauce, rice vinegar or lime juice, honey, chili sauce, and sesame oil. Add warm water or broth a little at a time until the sauce is smooth and pourable, like heavy cream. Taste and adjust: more soy for salt, more lime for tang, more honey for sweetness, more chili for heat.

Prep the chicken and veggies. Pat chicken dry and season with a pinch of salt and pepper. Slice bell pepper and chop green onions. Mince garlic and grate ginger.

Sear the chicken. Heat 1 tbsp oil in a large skillet or wok over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate.

Stir-fry aromatics and veggies. Add remaining 1 tbsp oil to the pan. Add garlic and ginger; cook 30 seconds until fragrant. Add bell pepper and cabbage (or carrots). Stir-fry 2–3 minutes until crisp-tender.

Combine everything. Return chicken to the pan. Reduce heat to medium-low. Add cooked noodles and pour in most of the peanut sauce. Toss gently with tongs until everything is coated. If it looks dry, add more sauce or a splash of water.

Finish and garnish. Stir in green onions. Turn off the heat. Top with chopped peanuts, cilantro, sesame seeds, and a squeeze of lime. Serve with extra sauce on the side.