Asian Noodles with Peanut Sauce and Vegetables

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

Cook the rice noodles according to the instructions on the package. Immediately after cooking, cool them under ice water and drizzle with sesame oil to prevent sticking. Meanwhile, prepare the peanut sauce: in a bowl, combine the peanut butter, honey, soy sauce, 2 tablespoons of lime juice, and olive oil. Stir in the crushed garlic, ginger, and 2 tablespoons of sesame seeds. Finally, add about 1 dl of water to achieve a thicker sauce consistency.

Peel the carrots and cut them into thin slices (ribbons) with a vegetable peeler. Slice the spring onions. In a wok or large pan, quickly stir-fry the carrots, the white part of the spring onions, and the chopped chili in 2 tablespoons of sunflower oil. Push the vegetables to the side of the pan, pour in the beaten eggs, and stir until cooked. Finally, mix everything together and add the green part of the spring onions.