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If using Momofuku noodles, use the packet of sauce to quickly marinade the diced chicken in a ziptop bag for 5 minutes. Skip this step if not using.
In a large skillet over medium heat, drizzle in olive oil. Add in the diced chicken and cook about 3 minutes per side, flipping just once.
Bring a pot of salted water to a boil as you cook the chicken.
Once chicken is cooked through, turn heat to low and scoot chicken to one side of the pan. Melt in 1 tablespoon of butter and add 1 tablespoon each; minced garlic and ginger. Toss the chicken pieces in the herbs. Set aside chicken in a bowl tented with foil.
Cook the noodles to al dente according to package instructions and strain.
Into the same large skillet, pour in the sauce and bring to a low boil to warm through and slightly thicken, scraping the brown bits from the pan.
Add in the noodles and toss until they are evenly combined. Toss the chicken on top. Sprinkle on the fresh cilantro and peanuts then squeeze lime over the top. Serve with lime wedges.