Arrange veggies in the bowls (3 servings): wash and dry 300 g of lettuce, shred 225 g of carrots, cut 210 grams of radishes. Put it into the bowls.

Prepare the sauce: Mix 45 g sojasauce, 45 g peanut butter, 25 g water, 15 g maple syrup, 15 g lemon juice, 21 g sesame oil.

Cook the rice noodles according to the instructions on the package (do not overcook!!!!). Wash with cold water, drain.

Cut the cooked glass noodles into pieces (around 2-3 cm long). Add 20 g of soy sauce, 20 g of sesame oil and 5 g of maple syrup.

Whisk 6 eggs + 3 egg whites in a bowl. Add 40 g of finely chopped spring onions and 8 g of chili pepper to the egg mixture and mix.

Combine noodles and egg mixture. Add pepper and salt to taste. If you like spicy dumplings, you can add more chili.

Warm a pan on a medium heat: pour the dumpling batter into the pan to form the ovals. Fry and then fold them in half. Fry on medium heat, turning several times so that the middle of the dumpling is baked through.

Put dumplings on salad, radishes and carrots. Pour the sauce over them and sprinkle with some sesame seeds.