Asian Noodles with Peanut Sauce and Vegetables

Instructions

• 1
  Fry finely chopped onion in sunflower oil until it is dark brown and crispy. Set aside.
• 2
  Cook the noodles according to the instructions. After cooking, immediately cool them under ice-cold water and drizzle with sesame oil to prevent sticking. Meanwhile, prepare the peanut sauce. In a bowl, mix peanut butter, honey, soy sauce, 2 tablespoons of lime juice, and olive oil. Stir in crushed garlic, ginger, and 2 tablespoons of sesame seeds. Finally, mix in about 100 ml of water to achieve a thicker sauce consistency.
• 3
  Peel the carrot and slice it into strips using a potato peeler. Cut the spring onion into rings. Quickly stir-fry the carrot, the light part of the spring onion, and finely chopped chili pepper to taste in 2 tablespoons of sunflower oil, preferably in a wok. Set aside on the pan. Pour in the beaten eggs and stir until the eggs are cooked. Finally, mix everything together and add the green part of the spring onion.
• 4
  Mix the noodles with the prepared peanut sauce and quickly toss together using only the movement of the pan with the vegetables and egg. The pan must be well-greased to prevent the noodles from sticking and to keep them moist.
• 5
  Serve the noodles sprinkled with sesame seeds, unsalted peanuts, fried onions, freshly chopped coriander, and a wedge of lime for drizzling.