3tablespoonscilantro, chopped (plus more for garnish)
Toasted sesame seeds, for garnish
For the Sauce:
1-3teaspoonSriracha sauce, make it as hot as you like
Juice of 1/2 lime
Place all sauce ingredients in a jar and shake until combined. Set aside.
Boil 4 quarts of water and cook noodles as directed on package. Reserve 1 cup pasta water before draining (I just scoop it out with a mug.
Meanwhile, heat oil in a large non-stick skillet over medium high heat. Add chicken and cook until browned on all sides (5-6 minutes). Add the bell pepper, carrots, and garlic and stir fry for 2 more minutes. Take the pan off the heat and mix in the sauce, noodles, green onion, and peanuts. Add some of the pasta water as needed if noodles seem dry. Garnish with cilantro and sesame seeds. Serve.