• Cut chicken into bite sized pieces, season with salt & pepper, and set aside.
• Prepare vegetables by peeling and cutting carrots into matchstick pieces. Cut red bell pepper into matchsticks. Slice the green onions; keep white parts separate from the green parts (save these for garnish). Have the chicken and vegetables ready to stir fry.
• Prepare any other garnishes now, such as chopping peanuts, cilantro, or slicing limes. Have the garnishes ready nearby.

Make the sauce

• In a medium-size saucepan over medium heat, add all the sauce ingredients, except water. Cook over medium heat, whisking until smooth and completely combined. Add warm water to thin as necessary; you want it to be saucy. Set aside to cool slightly, and have the sauce ready nearby to add to the stir fry.

Make the stir fry

• In a large non-stick skillet over medium-high heat, add 1 tablespoon of neutral oil. When hot add chicken pieces and red pepper flakes, and stir fry until cooked and slightly browned, about 5-7 minutes. When done, set aside on a plate.
• Add the remaining tablespoon of neutral oil along with the sesame oil back into the skillet, and add carrots, bell pepper, and the white parts of the green onion. Stir fry for a couple of minutes until the vegetables begin to soften, then add back the cooked chicken.
• Prepare the noodles according to package directions, and add to skillet with vegetables and chicken.
• Add the sauce and toss until completely combined.
• Divide stir fry between four large shallow bowls, and serve topped with chopped peanuts, sliced green onion, sesame seeds, chopped cilantro, and lime wedges on the side.