Asian Noodles with Peanut Sauce and Vegetables

Finely dice the white onions and fry them in sunflower oil until golden brown and crispy. Set aside.

Cook the rice noodles according to package instructions. Immediately rinse under ice-cold water and drizzle with a little sesame oil to prevent them from sticking together. Meanwhile, prepare the peanut sauce: In a bowl, whisk together peanut butter, honey, soy sauce, 2 tbsp lime juice, and olive oil until smooth. Stir in the pressed garlic, ground ginger, and 2 tbsp sesame seeds. Finally, add about 100 ml of water until a creamy sauce forms.

Peel the carrots and shave them into fine strips with a peeler. Cut the spring onions into rings. In a wok (or a large pan), sauté the carrots, the white part of the spring onions, and the finely chopped chili pepper in 2 tbsp sunflower oil over high heat. Push the vegetables to the side of the pan, add the beaten eggs, and let them set, stirring. Mix everything together and stir in the green part of the spring onions.