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In a small mixing bowl combine peanut butter, soy sauce, lime juice, sesame oil, garlic, ginger, sugar and lime juice. It will split at the beginning but keep whisking and it'll come together. Whisk in 2 tbsp water to smooth it out then place to one side.
Prepare noodles as per packet instruction (usually just need to soak in boiled water for a couple of minutes). Drain when cooked.
Meanwhile, heat 1 tbsp oil in a wok or skillet over high heat until it's nice and hot. Add in carrots and fry for a couple of minutes until they just begin to pick up colour/soften.
Add in mushrooms, pepper and the firm parts of your spring onions. Continue frying until the veg starts to brown and begins to soften slightly, shaking the pan frequently.
Turn heat down to medium and add in cooked noodles, peanut sauce and the green parts of your onions. Toss to evenly distribute the sauce. Depending on how dry your noodles are you might need another tbsp of water to loosen up the sauce.
Serve with a sprinkling of sesame seeds and crushed peanuts!