Bring water to a bowl in a pot, then remove the heat. Soak the mie noodles in it for 4 minutes, then strain and set them aside.
Cut the carrots and the bell pepper into thin strips and cut the spring onions and the red chili into rings. Wash and quarter the champignons.
Sauté the vegetables in the wok and season with salt. Take them out of the wok and keep warm. Sauté the mie noodles in the wok and add the sautéed vegetables back to the wok and deglaze with lime juice and the Sweet & Sour Sauce.
Garnish with the chili rings and peanuts when serving.