Coarsely grate the zucchini and carrot and fry in a pan with the finely diced paprika and the spring onions cut into fine rings in a little frying oil. In the meantime, briefly bring the Mie noodles to the boil in water and simmer for 5 minutes on a low heat.
Push the seared vegetables to the edge in the pan and briefly whisk the two eggs in the free space and fry them to form a scrambled egg. Add the drained pasta and mix everything together. Deglaze with soy sauce. Top with sesame oil and peanuts to serve.
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