Asian Noodles with Peanut Sauce and Vegetables

Instructions

• 1
  Fry finely chopped onion in sunflower oil until dark brown and crispy. Set aside.
• 2
  Cook the noodles according to package directions. After cooking, immediately rinse 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 1 dcl of water to achieve a thicker sauce consistency.
• 3
  Clean the carrots and slice them into ribbons with a potato peeler. Slice the spring onions into rounds. Ideally in a wok, quickly stir-fry the carrots, the white part of the spring onions, and finely chopped chili pepper to taste in 2 tablespoons of sunflower oil. Set aside in 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 onions.
• 4
  Mix the noodles with the prepared peanut sauce and then quickly toss everything together with the vegetables and egg, using only the movement of the pan. The pan must be well-greased to prevent the noodles from sticking and to keep them tender.
• 5
  Serve the noodles sprinkled with sesame seeds, unsalted peanuts, fried onion, freshly chopped cilantro, and a lime wedge for squeezing.