Heat the olive oil in a large skillet over medium high heat. Add in the ground chicken, bell pepper, mushrooms, white parts of the green onions, and a pinch of salt and pepper. Cook stirring occasionally until cooked through.
Meanwhile, in a small bowl whisk together the water, soy sauce, lime juice, garlic, brown sugar, sesame oil, corn starch, and sriracha.
Once the chicken has turned white, pour over half of the sauce and stir to combine. Scoot the meat mixture to one side of the pan.
Pour the 1 ⅓ cups of water into the empty side of the pan. Break each brick of noodles in half and add to the pan. Simmer for 1-2 minutes until the noodles are starting to soften. Flip the noodles over and gently break apart with a fork, continuing to simmer for 1-2 more minutes until soft.
Pour the remaining sauce into the pan and toss the meat mixture and noodles together to combine.
Serve immediately topped with green onions, cilantro, and chopped peanuts if desired.
NOTE ON VEGETABLES: You can make this recipe without the vegetables, or use any other chopped vegetables that you prefer.