Asian Noodles with Peanut Sauce and Vegetables

Fry finely chopped onion in sunflower oil until dark brown and crispy. Set aside.

Cook 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.

Peel 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.