Once water is boiling, add noodles and a large drizzle of oil to pot. Cook, stirring occasionally, until al dente, 6-8 minutes.

Drain and rinse under cold water until cool, at least 30 seconds. Drizzle noodles with oil; set aside until ready to use in Step 5.

Quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. 

In a small bowl, combine sweet soy glaze, Szechuan paste, chili sauce, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lime juice.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, chicken, a pinch of salt, and pepper; cook, stirring occasionally, until onion is lightly browned and chicken is browned and cooked through, 4-6 minutes.

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

Heat a large drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper, coleslaw mix, and a pinch of salt; cook, stirring occasionally, until browned and tender, 4-5 minutes.

Add garlic-ginger scallion paste; cook, stirring, until fragrant, 30-60 seconds.

Reduce heat under pan with veggies to medium; add drained noodles, chili sauce mixture, and ½ cup water (¾ cup for 4 servings). Cook, stirring, until combined, 30-60 seconds more. TIP: If noodles stick together, break up with a spoon; if they seem dry, add another drizzle of oil.

Turn off heat; add chicken mixture, sesame seeds, and half the chili flakes. Toss until coated.

Divide stir-fry between shallow bowls. Garnish with as many remaining chili flakes as you like. Serve with remaining lime wedges on the side.