Add the peppers and carrots to a wok with a splash of vegetable oil. Cook on high so they start charring. Once the vegetables are charred but still firm, remove them from the heat. Add them to a bowl and add 1½ teaspoons of the sesame oil to them.
Cook the egg noodles in a saucepan according to the packet instructions.
Finely chop the spring onions and add them to a bowl. Squeeze over the lime juice and add a big pinch of salt. Scrunch everything together – this will pickle the spring onions and take away the strong flavour.
Back to the wok. First, wipe out the excess oil. Then add a tablespoon of peanut butter, the coconut milk and the soy sauce. Mix everything together and bubble over a high heat until you have a nice thick sauce.
Drain the noodles and pour them into the wok. Add the sesame vegetables, and stir everything together.
Tip in your spring onions, add a teaspoon more of sesame oil and mix everything together. Scatter in some coriander and peanuts, and serve immediately.