Asian Noodles with Peanut Sauce and Vegetables

Finely dice the onions and fry them in sunflower oil until dark 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, mix peanut butter, honey, soy sauce, 2 tbsp lime juice, and olive oil. Stir in the pressed garlic, ginger, and 2 tbsp sesame seeds. Finally, add about 100 ml of water until a creamy, thick sauce forms.

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